A perfect light meal featuring chicken and sun-dried tomatoes, if you like.
2 lbs of chicken tenderloin
6 oz Sun-dried tomatoes (optional)
1 tsp white pepper
1 tsp seasoned salt
1 bell pepper sliced
6 oz Swiss Chard Leaves
6 oz Grated Radicchio
12 oz Shredded Iceberg Lettuce
8 oz Fresh Spinach Leaves
Begin with a medium-sized bowl by adding chicken and 1/2 bottle of
Prosecco, or Champagne (approx. 375 ml), let refrigerate (covered)
for 4 hours. While chicken is marinating, prepare 2 cups of
croutons by cutting cubes of white bread, brush thoroughly
with melted lite butter. With a medium-sized ziploc bag,
place in 1/2 tsp of garlic salt, and paprika, add bread cubes
and shake, then refrigerate.
Just prior to removing the chicken from its marinade bath,
take all ingredients, less mixed greens, and place into large
mixing bowl with 2 tbs canola oil (mix by hand thoroughly).
Take a large non-stick skillet over medium heat, placing in
ingredients toss, or stir until browned. Layer mixed greens
as such: Spinach, then Iceberg, Chard leaves, using spoon to
add ingredients, lastly Radicchio. With slightly oiled cookie
sheet layout refrigerated croutons so they do not touch
and bake at 400 degrees until browned, allow to cool
and toss over salad. Sprinkle fresh Parmesan if desired.
6 Large servings
Original by J. Simpkins