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Receta Spinach Chicken Salad With Tangy Orange Dressing

by Global Cookbook

Ingredientes

2 Tbsp. fresh lemon juice 4 tsp extra virgin olive oil 4 tsp prepared mustard yellow 1 Tbsp. minced fresh rosemary leaves only     or possibly 1/2 tsp. dry 2 x garlic cloves chopped 1/4 tsp salt 1/4 tsp freshly grnd black pepper 10 ounce skinless boneless chicken breast     one whole butterflied and

pounded thin 2 Tbsp. orange juice 1 Tbsp. red wine vinegar     Granulated sugar substitute     to equal 1-Tbsp. sugar 1 tsp balsamic vinegar 8 c. spinach leaves: packed well rinsed & dry     and torn into bite-size pcs 2 c. sliced mushrooms 1 med red onion thinly sliced

Direcciones

1. Preheat broiler. Spray broiler pan with nonstick cooking spray. In shallow bowl, with wire whisk, combine lemon juice, 1 tsp. of the oil, the mustard, rosemary, garlic, 1/8 tsp. of the salt and 1/8 tsp. of the pepper. Add in chicken; turn to coat.
2. Transfer chicken to prepared broiler pan, reserving remaining lemon juice mix; broil 4" from heat 3-4 min, till golden. Turn chicken; top with reserved lemon juice mix. Broil 3-4 min longer, till golden and cooked through.
3. Meanwhile, to prepare dressing, in small bowl, combine the remaining 1 Tbsp. oil, the orange juice, wine vinegar, sugar substitute, balsamic vinegar, remaining 1/8 tsp. salt and remaining 1/8 tsp. pepper.
4. Divide spinach, mushrooms and onion proportionately among 4 plates, arranging vegetables in a circle.
5. Cut chicken into 1/4" slices; place one-fourth of the chicken slices in center of each salad. Drizzle each salad with one-fourth of the dressing.
6. Makes 4 servings .

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