Prep time: 20 minutes

Ingredients:

1 small head of green leaf lettuce
4 boneless, skinless chicken breasts
juice of 1 lemon
1 tbsp. oil
1 tbsp. freshly chopped tarragon
salt and pepper to taste
vinaigrette salad dressing to taste

Directions:

1. Wash and dry the lettuce. Tear into small pieces and set aside.
2. Slice chicken breasts into strips and then cut strips into small pieces.
3. Heat oil in a medium-sized pan, add the chicken, and cook for 4 to 5 minutes until the chicken is lightly browned.
4. Add lemon juice, tarragon, and salt and pepper to taste. Cook for another 4 to 5 minutes until chicken is tender.
5. Toss the lettuce with the vinaigrette dressing. Add chicken, lemon, and tarragon mixture and toss.
6. Serve immediately.

Serves: 4

Serving size: 1 cup

Nutritional analysis (per serving):

327 calories
54 g protein
10 g fat
2 g carbohydrate
0.8 g fiber
146 mg cholesterol
134 mg sodium
48 mg calcium
2.6 mg iron

Variations/Suggestions:

Experiment with different types of lettuce leaves.

Add additional salad ingredients like shredded carrots or red cabbage.

If you don't have fresh tarragon, substitute 1 tsp. dried tarragon or thyme. Or try some of your favorite herbs, either fresh or dry, like thyme or oregano.

Updated and reviewed by: Allison Brinkley, RD, LD/N, CNSD
Date reviewed: May 2003
Originally reviewed by: Mary L. Gavin, MD

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