Easy Green Salad with Roast Chicken Friday, March 13, 2009


Farragut Food City

1 pkg ready to serve spring mix
2 pkg Butterball Chicken Breast Strips (From the meat case)
1/4 cup rice vinegar
2 TBSP canola oil
salt and black pepper to taste
2 TBSP Spice Hunter Herbs de Provence (or your favorite herb mixture)


Empty the spring mix into an attractive salad bowl. In a non stick skillet over medium heat, heat the chicken strips. While the chicken is heating, beat together the remaining ingredients. Place the chicken strips on the salad mix and drizzle with the dressing. Serve immediately.

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