Title: Provencale Pepper-Chicken Salad
Categories: None
Yield: 1 servings

4 Skinned;, (4-ounce) boned
-chicken breast halves
1 ts Dried herbes de Provence
1/4 ts Salt
1/4 ts Black pepper
2 Garlic cloves minced
Lemon Pepper
Olive oil-flavored cooking
-spray
3/4 c Chopped green onions
1 Julienne-cut green bell
-pepper
1 Julienne-cut red bell pepper
1 Julienne-cut yellow bell
-pepper
1/4 c Sun-dried tomato sprinkles
1/4 c Balsamic vinegar
1 tb Extra-virgin olive oil
2 Garlic cloves; minced
6 c Organic salad greens
Nicoise olives
Pickled garlic
Pepperoncini

-----------------------------HERBS DE PROVENCE-----------------------------
1/4 ts Dried basil
1/4 ts Dried rosemary
1/4 ts Dried thyme

1. Place each chicken breast half between 2 sheets of heavy duty wrap
plastic. Flatten each breast to 1/2 inch thickness using a meat mallet or
rolling pin. Combine herbes de Provence salt, pepper and 2 garlic cloves
and rub mixture over both sides of chicken. Sprinkle with lemon-pepper.

2. Place a large nonstick skillet coated with cooking spray over medium
high heat until hot. Add chicken, cook 3 minutes on each side or until
done. Remove from Skillet. Recoat skillet with cooking spray. Add onion and
bell peppers, and saute 5 minutes or until tender.

3. Combing tomato sprinkles, vinegar, oil and 2 garlic cloves, stir well
with a whisk. Place 1 1/2 cups salad green on each of 4 places, top each
serving with a sliced chicken breast half and 1/2 cup bel pepper mixture.
Drizzle 2 tablespoons vinegar over each salad, top each with olives,
pickled garlic and pepperoncini to taste.

Posted to CHILE-HEADS DIGEST by Tantrika on Jun
05, 1999, converted by MM_Buster v2.0l.