What you'll need:
3 ounces of Kinloch Plantation Pecan Oil
1 1/2 ounces fresh lime juice
1 tablespoon Dijon mustard
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1/4 orange bell pepper, chopped
1 large celery stick, chopped
2 head of romaine lettuce
2 boneless skinless chicken breast
Salt and freshly ground black pepper to taste
Cover bottom of skillet with Kinloch pecan oil. Season chicken with salt, ground pepper, and lemon pepper. Cook chicken over medium-high heat until golden brown. Reduce heat and continue cooking until chicken is completely done - about 12 to 15 minutes.
Pour 3 ounces of Kinloch pecan oil in a large salad bowl. Add lime juice, salt, pepper, and mustard. Mix together. Add all the vegetables and toss to coat with salad dressing. Cut up chicken and add to salad - hot or cold.
Many thanks to KNOE and What's Cookin'
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