Healthy Pecan Oil Chicken Salad
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| Kinloch Plantation Pecan Oil |
1½ oz. fresh lime juice |
| 1 tbsp. Dijon mustard |
¼ red bell pepper |
| ¼ yellow bell pepper |
¼ orange bell pepper |
| 1 large celery stick, chopped |
2 heads Romaine lettuce |
| 2 boneless, skinless chicken breasts |
Salt, freshly ground black pepper, and lemon
pepper to taste |
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Chicken:
Cover bottom of skillet with pecan oil.
Season chicken with salt ground pepper, and lemon pepper. Cook
chicken over medium-high heat until golden brown. Reduce heat and
continue cooking until chicken is completely done - about 12 - 15
minutes.
Salad:
Pour 3 oz. pecan oil in large salad bowl.
Add lime juice, salt, pepper, and mustard. Mix together. Add
all the vegetables and toss to coat with salad dressing. Cut up
chicken and add to salad.
Serve hot or cold
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