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Provençale Pepper-Chicken Salad

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 servings
Herbes de Provence is an assortment of dried herbs commonly used in the South of France. The blend can usually be found in small clay crocks in the spice section of large supermarkets. A good substitute is 1/4 teaspoon each of dried basil, rosemary, and thyme.

Ingredients

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 teaspoon dried herbes de Provence
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • Olive oil-flavored cooking spray
  • 3/4 cup chopped green onions
  • 1 (1 x 1/4-inch) julienne-cut green bell pepper
  • 1 (1 x 1/4-inch) julienne-cut red bell pepper
  • 1 (1 x 1/4-inch) julienne-cut yellow bell pepper
  • 1/4 cup sun-dried tomato sprinkles
  • 1/4 cup balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 6 cups gourmet salad greens
  • 1/4 cup niçoise olives

Nutrition Information

  • calories 220
  • caloriesfromfat 27 %
  • fat 6.5 g
  • satfat 1.1 g
  • monofat 3.6 g
  • polyfat 1.1 g
  • protein 29.5 g
  • carbohydrate 11.5 g
  • fiber 3.2 g
  • cholesterol 66 mg
  • iron 3.3 mg
  • sodium 418 mg
  • calcium 81 mg

How to Make It

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten each breast half to 1/2-inch thickness using a meat mallet or rolling pin. Combine herbes de Provence, salt, pepper, and 2 garlic cloves, and rub mixture over both sides of chicken.

  2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; cook 3 minutes on each side or until done. Remove from skillet. Recoat skillet with cooking spray. Add onions and bell peppers, and sauté 5 minutes or until tender.

  3. Combine tomato sprinkles, vinegar, oil, and 2 garlic cloves; stir well with a whisk. Place 1 1/2 cups salad greens on each of 4 plates; top each serving with a sliced chicken breast half and 1/2 cup bell pepper mixture. Drizzle 2 tablespoons vinegar mixture over each salad; top each with about 1 tablespoon olives.