ingredients
- 2 cloves garlic, finely chopped
- 2 cups romaine lettuce, cut into bite sized pieces
- 1/4 teaspoon freshly ground black pepper
- 3 green onions, cut diagonally in 1″ pieces
- 1 cup quartered radishes (about 4 ounce
- 12 tablespoons red wine vinegar
- 1/2 teaspoon granular sugar substitute
- 1 small red or yellow bell pepper, thinly sliced
- 1/4 cup plus 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast filets
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
prepration
In a bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt, pepper and sugar substitute; set aside. Heat oven to warm setting. Heat remaining tablespoon oil in a large nonstick skillet over medium heat. Sprinkle chicken with salt. Cook 5 minutes per side until golden brown and cooked through. Thinly slice chicken; place in oven to keep warm. In same skillet, cook pepper about 5 minutes, until soft. Add garlic and cook 1 minute more. Stir in radishes and green onions. Cook 5 minutes, until radishes are crisp-tender. Mix in lettuce and chicken. Heat through until lettuce wilts slightly. Transfer to a bowl; toss with dressing until evenly coated. Serve immediately.
