MINT CHICKEN & ROMAINE SALAD WITH FRESH PEACH & VIDALIA ONION IN LIME – BALSAMIC – OLIVE OIL SAUCE

–4 chicken tenderloins or breast strips

–mint (fresh if possible)

–romaine lettuce

–peach (fresh, 1, medium)

–Vidalia onion (one-half)

–lime juice (bottled)

–balsamic vinegar

–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.

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