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
Dressing/Marinade
- 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.