1 Servings 17 min Cook
6 Oz Chicken Breast
1 1/2 Tbsp chopped Onions
2 Cloves, minced Garlic
1 Tbsp Balsamic Vinegar
1 Wedge yields Lemon Juice
4 Oz Field Greens Salad Mix
1/4 Cup, halves Red Peppers
Bring a pot of water to boil.
Add chicken breast water and boil for 8-12 minutes, or until chicken is cooked through and no longer pink.
Drain and set aside to cool slightly.
Chop into bite sized pieces.
Heat oil in a skillet over medium heat.
Cook onion and garlic, for 3-5 minutes, until tender.
Add chicken and sauté until heated through.
Create a dressing with the vinegar and lemon juice.
Pour over lettuce.
Top with red pepper and chicken mixture.
