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Chicken Strips Salad 4 chicken breasts, skinned and boned and each breast cut into 4 strips
1/3 cup dry milk powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 teaspoons dry chicken bouillon
2 teaspoons paprika
1 head of lettuce
4 small tomatoes, quartered
1 cucumber, sliced
1 carrot shredded
About 20 small red-skinned potatoes, scrubbed, boiled and sauteed in 1 teaspoon olive oil with 1 small chopped onion
1. Mix above dry ingredients and coat chicken. Place pieces in single layer on an ungreased baking pan. Cover loosely with foil and bake 350 for about 20 minutes.
2. While chicken is baking, tear apart one head of lettuce into small bite-sized pieces and wash thoroughly.
3. Divide up into 4 large soup bowls. Quarter the tomatoes and put 4 quarters in each bowl.
4. Also arrange slices of cucumber over the lettuce. Sprinkle over shredded carrot evenly among the four bowls.
5. Arrange small potatoes on one section of each bowl. When chicken is done, lay 4 strips over each bowl. Makes 4 generous servings.
6. Use your favorite low-cal, low-fat dressing.
Eloise Powell, 2866 Michael Lane, Hermitage
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