Sweet and Sour Boneless Chicken Breast Over Spring Greens


  • 2 (5 oz.) boneless, skinless chicken breast, cooked and sliced
  • 8 oz. spring greens, or any other salad mix
  • 2 oz. zucchini, sliced
  • 2 oz. yellow squash, sliced
  • 2 oz. carrot julienne
  • 1 oz. black olives
  • 1 oz. toasted sesame seeds
  • 4 oz. oriental vinaigrette
  • Sweet and sour sauce

    Sweet and Sour Sauce

  • 4 oz. apricot jam
  • 2 oz. water
  • 2 oz. finely diced yellow onion
  • 2 oz. white vinegar
  • 2 oz. sugar

    Oriental Vinaigrette

  • 1/4 cup soy sauce
  • 1 oz. sugar
  • 1/4 cup red wine vinegar
  • Dash of salt and black pepper
  • 1 1/2 cups salad oil

  • Directions

    1. In a preheated skillet, heat the sliced chicken breast. Add the sweet and sour sauce, and remove the pan from heat.

    2. Meanwhile, place the vegetables, lettuce and the vinaigrette in a large bowl and mix well.

    3. Arrange the lettuce mixture on two serving plates, and top with the heated chicken and sweet and sour sauce. Sprinkle the sesame seeds over chicken.

    Sweet and Sour Sauce

    1. Mix all ingredients well and simmer over a low flame until the mixture has thickened slightly and the sugar has dissolved.

    2. Let sauce cool.

    Oriental Vinaigrette

    1. Mix soy, sugar, vinegar, salt and pepper together in a large bowl.

    2. Using a wire whisk, whisk in the oil slowly. The vinaigrette should thicken somewhat.

    3. Chill.

    Yield: 2 servings