Prep time: 20 minutes
Ingredients:
- 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
Directions:
- Wash and dry the lettuce. Tear into small pieces and set aside.
- Slice chicken breasts into strips and then cut strips into small pieces.
- Heat oil in a medium-sized pan, add the chicken, and cook for 4 to 5 minutes until the chicken is lightly browned.
- Add lemon juice, tarragon, and salt and pepper to taste. Cook for another 4 to 5 minutes until chicken is tender.
- Toss the lettuce with the vinaigrette dressing. Add chicken, lemon, and tarragon mixture and toss.
- 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
Variations/Suggestions:
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.
Reviewed by: Steven Dowshen, MD
Date reviewed: May 2007
