Lemon Chicken Salad...

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Prep time: 20 minutes


1 small head of green leaf lettuce
4 boneless, skinless chicken breasts
juice of 1 lemon
1 tbsp. oil
1 tbsp. freshly chopped tarragon
salt and pepper to taste
vinaigrette salad dressing to taste


1.Wash and dry the lettuce. Tear into small pieces and set aside.
2.Slice chicken breasts into strips and then cut strips into small pieces.
3.Heat oil in a medium-sized pan, add the chicken, and cook for 4 to 5 minutes until the chicken is lightly browned.
4.Add lemon juice, tarragon, and salt and pepper to taste. Cook for another 4 to 5 minutes until chicken is tender.
5.Toss the lettuce with the vinaigrette dressing. Add chicken, lemon, and tarragon mixture and toss.
6.Serve immediately.
Serves: 4

Serving size: 1 cup

Nutritional analysis (per serving):

327 calories
54 g protein
10 g fat
2 g carbohydrate
0.8 g fiber
146 mg cholesterol
134 mg sodium
48 mg calcium
2.6 mg iron


Experiment with different types of lettuce leaves.

Add additional salad ingredients like shredded carrots or red cabbage.

If you don't have fresh tarragon, substitute 1 tsp. dried tarragon or thyme. Or try some of your favorite herbs, either fresh or dry, like thyme or oregano.

Updated and reviewed by: Allison Brinkley, RD, LD/N, CNSD
Date reviewed: May 2003
Originally reviewed by: Mary L. Gavin, MD
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