It's especially easy to control your food portions when you have vacuum-sealed, prepared grilled chicken breasts in your refrigerator or freezer. Remove the portions you need and save the rest for another meal.
4 grilled chicken breasts
8 cups baby lettuce, spring mix
1 Asian pear, washed, cored and sliced
1/2 cup Tarragon Mustard Vinaigrette (recipe follows)
1/2 cup walnut halves
Tarragon Mustard Vinaigrette Ingredients
3 Tbsp. champagne vinegar
1 Tbsp. Dijon mustard
1 tsp. lemon juice
1 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. black pepper, freshly ground
3/4 cup extra-virgin olive oil
Thaw the frozen grilled chicken breasts overnight in the refrigerator. Slice each chicken breast into 6 slices. Arrange the spring mix lettuce equally on 4 plates. Evenly divide the chicken and pear slices between the 4 plates, and arrange them on top of the lettuce. Drizzle each salad with dressing and garnish with the walnut halves. Makes 4 servings.
In a small bowl, whisk together the vinegar, mustard, lemon juice, and spices, until blended. Drizzle in the olive oil, whisking constantly, until thoroughly blended. Makes 1 cup.
TIP: Save time-easily double or triple vinaigrette recipes and store in glass bottles using the Seal-a-Meal® Vacuum Bottle Stoppers. Store in the refrigerator for up to 4 months.