Cook Time 14 minutes
Prep Time 10 minutes
YIELD Makes 4 servings
Prepared mixed salad greens make fresh salads convenient, faster and more interesting. Fresh tarragon adds a distinctive touch to this dressing.
|Creamy Tarragon Dressing (recipe)|
|1||pound chicken tenders|
|1||teaspoon Cajun or Creole seasoning|
|1||package (10 ounces) prepared mixed salad greens|
|2||unpeeled apples, thinly sliced|
|1||cup packed alfalfa sprouts|
- Prepare Creamy Tarragon Dressing.
- Season chicken with Cajun seasoning. To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking. Place chicken on grid, 3 to 4 inches from medium-high coals. Grill 5 to 7 minutes on each side or until no longer pink in center.
- Divide salad greens among 4 large plates. Arrange chicken, apples and sprouts on top of greens. Sprinkle with raisins. Serve with dressing.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||15 %|
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Blackened Mahi Mahi with Mango Salsa from Hunt's features blackened grilled fish, served with a mango and tomato salsa. Jonathan of Vero Beach, Fla. won 4th place in the Hunt's 'Best Meals. Best Moments. Recipe Contest' 2009 for his Blackened Mahi Mahi recipe.