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Italian   -   Italian Chicken Salad   adapted from Betty Crockers New International Cookbook

Description
Ingredients
  • 1/3 Cup Raspberry Vinegar
  • 1/4 Cup Water
  • 2 Tablespoons Balsamic Vinegar
  • 2 Cloves Garlic -- finely chopped
  • 1 Envelope Italian Dressing Mix
  • 1 Tablespoon Olive Oil
  • 1/4 Pound Chicken Breast -- sliced
  • 6 Ounces Mushrooms -- sliced
  • 6 Cups Salad Greens -- torn
  • 2 Medium Roma Tomato -- chopped
  • Feta Cheese -- to taste
Directions Mix the vinegars, garlic and water with salad dressing mix and oil. divide dressing in half. toss chicken in half of dressing until well coated and marinate for 2 hours or overnight. drain chicken, discarding marinade. Heat skillet over high heat. stir fry chicken 4-5 minutes or until no longer pink. add mushrooms and stir fry for 1 minute. serve over salad greens and top with remaining dressing, tomatoes and cheese.
Serves 4
Time to Make 0:00



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