Lunch / Dinner
Chicken au Poivre Salad
A Lemon-Pepper Vinaigrette, nutrient-rich greens, and heart-smart protein make this salad an open book of healthy choices. While salads are the quintessential diet food, if you aren’t careful, they can be a calorie trap. Unless, that is, you follow a few tips for turning old-school entrée faves into full-meal salads with big, bold flavors as we've done with this Chicken au Poivre Salad.
FOR THE SALAD, TOSS:
FOR THE CHICKEN, cook:
For the salad, toss mushrooms, spinach, shallots, parsley, and mint in a bowl.
For the chicken, cook bacon in a large sauté pan until crisp; transfer to a paper-towel-lined plate to drain, then toss with spinach salad. Sauté chicken in pan with drippings over medium-high heat until cooked through, 8–10 minutes per side. Let chicken rest 2 minutes, then thinly slice.
Serve salad topped with chicken slices and Lemon-Pepper Vinaigrette.
Mushrooms only require a quick wipe with a damp cloth to clean before preparing or eating.
Quickly slice mushrooms by running them through a food processor fitted with the thinnest slicing blade.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 5g 25%
Cholesterol 82mg 27%
Sodium 354mg 14%
Carbs 17g 5%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.