–4 chicken tenderloins or breast strips
–mint (fresh if possible)
–peach (fresh, 1, medium)
–Vidalia onion (one-half)
–lime juice (bottled)
–extra virgin olive oil
1 – Place one-third cup of extra virgin olive oil in a small mixing bowl. Add one-half sliced Vidalia onion. Season the sauce with 2 tablespoons of lime juice and mint (to taste). Add a few drops of balsamic vinegar.
2 – Place the chicken in a covered baking dish with a little water. Pour one-half of the sauce on top of the chicken. Microwave on high for 5 minutes.
3 – Wash and dry 6 leaves of romaine hearts. Place in a large mixing bowl. Peel and chop 1 fresh peach. Add the remaining sauce, and stir well. If necessary, add additional extra virgin olive oil and balsamic vinegar.
4 – Serve the chicken hot, with the salad as a side. I also served lima beans and squash with onions and Bac’n pieces (recipes, see the search box).
–chicken and salad adapted from Real Simple magazine.