Servings: 8
5 chicken breasts, boneless skinless
1 red bell pepper, cut in 1/4-inch strips
1 green bell pepper, cut in 1/4-inch strips
1 small red onion, cut in 1/4-inch strips
1/2 pound fresh green beans, snapped and blanched
DRESSING
1 cup mayonnaise
1 6-ounce jar Creole mustard
1 teaspoon cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
Place chicken on prepared grill and cook about 5 minutes per side. Chill in refrigerator; cut into 1/4-inch strips. In large mixing bowl, place chicken, peppers, onion and green beans. Add Dressing and toss gently to mix well. Serve with chilled fresh fruits, if desired.
To prepare dressing, in medium bowl, mix together 1 cup mayonnaise, 1 jar (6 oz.) Creole mustard, 1 teaspoon cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon white pepper.
5 chicken breasts, boneless skinless
1 red bell pepper, cut in 1/4-inch strips
1 green bell pepper, cut in 1/4-inch strips
1 small red onion, cut in 1/4-inch strips
1/2 pound fresh green beans, snapped and blanched
DRESSING
1 cup mayonnaise
1 6-ounce jar Creole mustard
1 teaspoon cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
Place chicken on prepared grill and cook about 5 minutes per side. Chill in refrigerator; cut into 1/4-inch strips. In large mixing bowl, place chicken, peppers, onion and green beans. Add Dressing and toss gently to mix well. Serve with chilled fresh fruits, if desired.
To prepare dressing, in medium bowl, mix together 1 cup mayonnaise, 1 jar (6 oz.) Creole mustard, 1 teaspoon cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon white pepper.
0 comments:
Post a Comment