1 lb. Assorted Salad Greens, washed
12 Cherry Tomatoes, sliced in half
½ Yellow Pepper, cored and thinly sliced
¼ Red Onion, thinly sliced
½ English Cucumber, sliced
¼ Cup White Wine Vinegar
2 TBS. Dijon Mustard
½ Cup Olive Oil
½ tsp. Red Pepper flakes
LET'S GET COOKING!
In a large bowl, rub chicken tenderloins with salt, pepper, paprika and 2 TBS. of olive oil. Cover and marinate until ready to cook.
Prepare dressing by mixing white wine vinegar, mustard and garlic in a bowl. Add salt and pepper to taste. Using a whisk, add the rest of olive oil in a stream and mix until blended. Place salad greens, tomato, yellow pepper and cucumber in a bowl and refrigerate until ready to serve.
Place a large skillet over medium heat. Add seasoned tenderloins and cook 5 to 7 min. per side or until internal temperature reaches of 165 °F. Cut into 1” slices.
To serve: Toss lettuce mix with dressing to taste, divide among 4 large salad bowls. Top each with sliced tenderloins.
• USDA recommends cooking poultry until internal temp. reaches 165 °F.