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Phase: 2
3 C. chopped tomato
3/4 C. diced sweet yellow pepper
1/4 C. finely chopped purple onion
1 t. Splenda (to taste)
3 T. cider vinegar
1/4 t. salt
1/8 t. pepper
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1/4 C. lemon juice
1/4 C. Dijon mustard
3 T water
2 t. Splenda (more or less..., to taste)
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4 boneless skinless chicken breasts
2 t. paprika (adjust all spices to taste)
1 t. garlic powder
1 t. salt
1 t. dried thyme
1 t. ground red pepper
1 t. black pepper
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1 pound Sugar Snap peas, trimmed
8 C. torn romaine lettuce
Combine tomatoes and next six ingredients. Cover and chill. Combine mustard and next three ingredients. Cover and chill. Best to chill these two for at least a few hours to meld flavors. Closer to meal time, steam the snap peas for two minutes and then run them under cold water so they stay crunchy. Mix the spices and rub all over the chicken breasts. Cook the breasts in a vegetable-sprayed pan or on the grill. Let them cool just a little bit and then slice. Arrange lettuce and peas in four large salad bowls. Top with 1 sliced chicken breast half and tomato mixture. Serve mustard dressing on the side. I think this would also taste good with ranch dressing.
Submitted By: Barb's Friend
Added: 00/00/0000
Comments: The recipe (From Cooking Light Magazine, adjusted) has several steps to it, but it's well worth the effort. A very pretty salad, it makes a great presentation if you're having guests.
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