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4 boneless skinless chicken breasts
Newman’s Own® Parmesan & Roasted Garlic Dressing, as desired
1 tbsp (15 mL) vegetable oil
1 handful mixed greens per person
1/2 cup (125 mL) sliced carrots
1/2 cup (125 mL) sliced cucumber
8 grape tomatoes, sliced in half
1 green onion, thinly sliced
Salt and freshly ground black pepper
1. PLACE chicken in glass baking dish. Season chicken with pepper and generously coat with Newman’s Own® Parmesan & Roasted Garlic Dressing. Cover with plastic wrap. Put chicken in refrigerator and let marinate for 1 hour or up to 24 hours.
2. HEAT oil in pan over medium heat. Add chicken, discarding marinade left in dish. Cook chicken until golden brown and cooked through (approximately 6-8 minutes per side). Reduce heat if chicken is browning too quickly.
3. PLACE mixed greens into bowl. Add the carrots, cucumber, tomatoes and green onions. Toss with Newman’s Own® Parmesan & Roasted Garlic Dressing; season with salt and pepper.
4. PLACE salad on each plate and top with chicken breast and serve.