Ingredients
1/3 cup olive oil
2tbs balsamic vinegar
2tbs oiled sun-died tomatoes
2tbs chopped basil
1/4 tsp sugar
2 garlic cloves minced
5 cups of Mesclun salad
1 avocado
1 cup cherry tomatoes
4 green onions
1 lb chicken
1/2 tsp each salt & pepper
Preparation
1- In small bowl, whisk oil, vinegar, sundried tomatoes, basil, sugar & garlic. Wash Mesclun & place in bowl with chopped avocado. Slice tomatoes in 1/2 & slice green onions. Cut chicken into bite size, sprinkle with salt and pepper.
2- Stir dressing. Pour 2 tbs into frying pan. Add chicken & cook 5 minutes or until no longer pink.
3- Pour in remaining dressing & add tomatoes and green onions. Toss with chicken. Cook 1 minute. Add chicken mixture to Mesclun and avocado. Delicious!
