Wilted Spring Salad

Chef Andy Melder, Summerwood Cooking Connection Manager

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Wilted Spring Salad
Cooking Time: 10 Minutes
Serves: 2-3


1 Cup Chicken Breast (Large Cube Diced)
1 Tablespoons Adams Reserve Rub: Citrus
½ Cup Green Valley Ranch: Tarragon and Shallot Vinegar
1 TBSP Ottavio Olive Oil or Grape Seed Oil
½ Cup Cherry Tomatoes (cut in half)
1 Pkg. HEB Spring Mix

¼ Cup Cran-Slam Trail Mix (Healthy Living)


1. Marinade chicken in half of vinaigrette for at least 30 min. Pre-heat sauté pan to med heat.
2. Add oil, seasoning, and chicken to pan, sauté for 4 min. then add tomatoes and remaining sauce.
3. Sauté for 2 min. then let cool 2 min., then contents of pan in with remaining ingredients.

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