Warm Chicken Salad

  • 4 boneless, skinless chicken breasts
  • 1/2 lb snow peas
  • 6 cups mixed lettuce, washed and dried
  • 3 carrots, peeled and cut into julienne pieces
  • 2 cups sliced button mushrooms
  • 1 tbsp chopped cilantro


  • 1/2 cup lemon juice
  • 2 tbsp whole-grain mustard
  • 1 cup olive oil
  • 4 tbsp sesame oil
  • 1 tsp ground coriander

Mix all dressing ingredients together. Place chicken in a shallow container with half the dressing. Cover tightly and refrigerate 8 hours or overnight. Store the remaining dressing in the refrigerator.

Assembling the salad:

Broil the chicken until cooked through. Allow to rest 10 minutes.

Cook the snow peas in boiling water for 2 minutes, drain and run under cold water to stop cooking process.

Tear the lettuce into bite-sized pieces and combine with the other vegetables in a serving bowl. Slice the chicken thinly and distribute over the salad. Toss with dressing and sprinkle with chopped cilantro.

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