I was given a challenge to make a chicken recipe and it coincided with one of the hubby’s diet days so I combined the two bits and came up with this seasonal and according to him at least, delicious 350 calorie meal. I made some small adjustments to it and it also fed me. This time of year when it is so very hot I don’t like cooking or serving meals that put out a lot of heat so I turn often to salads. Why not? I have a garden that is providing me with beautiful, fresh produce. The cucumbers and (ACK) zucchini are starting to roll in so the salads are getting crunchier.
Garden Chicken Salad
3.5 ounces chicken breast, cut into slices
1/2 cup water
3.5 ounces mixed lettuces
3.5 ounces mixed sweet onions and green bell pepper
3.5 ounces zucchini
1/2 ounce sharp cheddar cheese
1 TBS raisins
1 TBS fresh lemon juice
1 TBS vodka
2 cloves garlic, minced
1 TBS balsamic vinegar
salt and pepper
Mix the lemon juice, vodka and garlic in a bowl. Add the chicken breast slices and mix well so all are coated. Sprinkle with salt and mix again. Let marinate for about 15 – 20 minutes. (I was marinating enough chicken for both of us to eat which is why it looks like so much.) Heat a non-stick fry pan over med-high heat and cook the chicken for about a minute and a half on each side so that it gets a bit of color.
Remove the chicken from the pan and deglaze the pan with about 1/2 cup of water. Let it reduce in half and add the onions and peppers. (Mine were frozen from last year’s harvest.) Cook until the onions and peppers are just soft and most of the liquid is gone. If there is still some liquid left just discard it. Remove the onions and peppers to a bowl and add the 3.5 ounces of chicken. Set aside in the refrigerator to chill.
Cut the zucchini into small half moons. Combine it with the lettuce, cheese and raisins. Add the tablespoon of balsamic vinegar and some salt and mix well.
To serve place the base salad on the plate, top with the chicken, peppers and onions. Crush the 5 cashew nuts and sprinkle over the top.
For my serving I didn’t have the peppers and onions, I added a bit more raisins and cheese. I made my favorite lemon honey vinaigrette and I had a few more cashews. It was a delicious summer salad.