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Yield
4 servings
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

How to Make It

Step 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.

Step 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.

Step 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.

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