Date: May 9, 2011

Author: April

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Pecan crusted organic chicken breast on summer salad with fresh strawberry vinaigrette

Note:
This also works for you vegetarians just leave off the chicken, roast the pecans and sprinkle on salad

Chicken:
1 large boneless organic chicken breast
1 cup chopped pecans
1/4 wheat germ
Grape seed oil
Directions:
Pound chicken slightly for faster cooking
Mix pecans and wheat germ in shallow bowl
Coat chicken with oil press into pecan mixture
Heat 4 tablespoons grape seed oil at med heat add chicken cook until done turning once

Dressing:
I cup red wine vinegar
I cup balsamic vinegar
5 extra large strawberries or 8 small chopped

1 cup balsamic vinegar
1/4 cup sugar
3/4 cup olive oil
I tablespoon honey
1/8 cup onion (diced)
1/8cup fresh parsley (chopped)

Directions:
Boil balsamic and red wine vinegar and strawberries

Reduce to 3/4 cup

Add sugar, diced onion and parsley.

Simmer 10-15 minutes and cool

When cooled add oil and honey shake well

Summer salad:
Lettuce (your choice)
Mango cubed
Avocado cubed
Tomatoes
Shredded cabbage
Cucumber
Red onion

Enjoy šŸ™‚

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Author: April

Health starts from the inside out, your body is designed to heal itself. That is why quality, traditional, real food is so important to me. Listen to your gut, literally!

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