1 lb. boneless, skinless chicken breasts, cut into strips
3/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried basil leaves, crushed
1/8 tsp. dried oregano leaves, crushed
2 Tbsp. lemon juice
1 tsp. finely grated lemon peel
1 clove garlic, finely chopped
2 cups warm cubed cooked potatoes
1/4 cup chopped roasted red peppers
2 Tbsp. pine (pignoli) nuts, toasted (optional)
4 cups packed baby salad greens
Directions
In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, basil and oregano, stirring occasionally, 4 minutes or until chicken is thoroughly cooked.
Meanwhile, in small bowl, blend remaining 5 tablespoons of Olive Oil, 1/4 teaspoon salt, lemon juice, lemon peel, garlic and a pinch of black pepper; set aside.
In large bowl, toss hot chicken, warm potatoes, roasted red peppers, pignoli and 1/2 of the olive oil dressing. To serve, toss greens with remaining dressing, then top with warm chicken mixture.
Recipe serves: 4
