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Ingredients
- 1 large 12oz skinless, boneless, chicken breast
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon fresh lemon juice
- 2 teaspoons whole grain mustard seed
- 8 cups washed baby spinach
- 4 endives cut lengthwise into thin wedges
- 1 pear thinly sliced
- 1 teaspoon black pepper ground
- 1 Tablespoon Splenda
Ingredients
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Instructions
- Directions Slice the chicken breast in half horizontally to make 2 thin cutlets; season with pepper. Spray a large nonstick skillet over medium-high heat with Pam cooking spray. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice. Whisk the vinegar, lemon juice, mustard, Tablespoon of Splenda, and pepper to taste in a large bowl until blended. Add the chicken, spinach, endives, and, pear, and more pepper to taste; toss to combine. Divide among bowls and serve.
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