Chicken Salad Cassidy

Serves: 3
Total Calories: 104


2 tablespoons Dijon style mustard
1/3 cup tamari sauce
1 splash of balsamic vinegar
2 whole chicken breasts, cut into small strips
1 teaspoon butter
1 teaspoon olive oil
1 salt to taste
1 head Romaine lettuce
assorted mixed greens
1 green onions, chopped
1 raisins (optional)
1 sunflower seed kernels (optional)
1 sliced beet (optional)
1 hard-cooked egg sliced (optional)
1 equal parts olive oil, Dijon style mustard, and tarragon vinegar
1/2 teaspoon (or less) salt


Mix mustard, tamari, and balsamic vinegar in a medium bowl. Add chicken strips and stir to coat. Let marinate for 15 minutes. Melt butter with 1 teaspoon olive oil in a skillet. Season with salt to taste. Heat until hot and add the chicken and marinade mixture. Cook until chicken is browned and cooked through. Set aside and keep warm.

Combine the romaine lettuce, mixed greens, green onion, raisins, and sunflower seeds. Top with sliced beets and sliced egg. Cover with chicken and pan juices. Whisk the olive oil, mustard, tarragon vinegar, and 1/2teaspoon salt in a small bowl until creamy. Pour over salad and toss to coat.

Nutritional Facts:

Serves: 3
Total Calories: 104
Calories from Fat: 42

This Chicken Salad Cassidy recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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