Anne Lindsay, balsamic vinegar, boneless skinless chicken breast, Chicken, Dijon mustard, grilled lemon chicken, lemon juice, lettuce, marinated chicken, mushrooms, New Light Cooking, Pampered Chef, radicchio
Some people stay frozen in the era they most cherished, dressing and acting as they did when they felt the strongest, healthiest and most attractive. Those were their salad days and they hold on tight to the memory by reliving the past in the present.
This recipe doesn’t scream new, but it does shout delicious. The ingredients are common but the flavours blend and the hot on cold combo makes a satisfying light meal. The same marinade-dressing is used to infuse the chicken breast and to dress the salad. There’s a time saver. The recipe is from Anne Lindsay’s New Light Cooking.
Ingredients (the list may look long, but it’s mostly staples)
- 3 T balsamic vinegar
- 3 T fresh lemon juice
- Lemon zest from 1 small lemon
- 2 t Dijon mustard
- 1/2 t each sea salt, sugar and pepper
- 1 clove garlic minced
- 3 T olive oil
- 4 boneless, skinless chicken breasts (1lb)
- 6 c torn lettuce (Romaine or whatever you fancy)
- 3 c sliced mushrooms
- 1/2 c sliced red onion
- 2 c sliced radicchio, lightly packed
- 1/3 c chopped parsley or dill
In a large bowl mix the lettuce, mushrooms, radicchio, onion, parsley or dill. (I couldn’t choose, so I used both). Add the remaining 2 T of olive oil to the dressing – or less according to how sharp you like your dressing.
Thank you to Anne Lindsay for a wonderful recipe. The Canadian Medical Association endorses your cookbook which reassures me that it is a healthy choice. I look forward to trying many of your recipes and I now have a dozen of them in mind.