directions
-
1
Combine the peppers and garlic powder in a small bowl
-
2
Trim chicken and pound to an even thickness
-
3
Rub pepper mixture evenly into chicken; cover and refrigerate 8 hours. Rotate chicken in the Flat Standard Basket for 20 minutes or until the chicken is cooked through
-
4
Remove chicken; cover and refrigerate 2 hours
-
5
Slice chicken across grain into 1/2-inch strips
-
6
Stir together mayonnaise, yogurt and horseradish to make dressing. Combine lettuce and red pepper and divide evenly among four serving plates
-
7
Arrange chicken over salad mixture
-
8
Top each salad with 1 tablespoon of the dressing.
TRIPLE PEPPER CHICKEN SALAD
ingredients
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 4 (4 ounce) skinless boneless chicken breast halves
- 2 cups finely shredded lettuce
- 1 medium red bell pepper, diced
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons plain low-fat yogurt
- 1 tablespoon prepared horseradish