–6 chicken tenderloins or breast strips
–minced garlic (bottled)
–tomato (medium, fresh, chopped)
–romaine lettuce (5 leaves, rinsed and dried off)
–onion (one-fourth, medium, chopped fine)
–extra virgin olive oil
–Dijon mustard (1 teaspoon)
–salt and pepper
1 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, rosemary, minced garlic, and olive oil. Microwave on high for 8 minutes. When finished, take the cover off so that the chicken can cool slightly.
2 – Wash 5 leaves of romaine lettuce; then dry off. Break apart into bite-sized pieces. Chop 1 medium, fresh tomato, season with salt and pepper, and then add to the lettuce. In a small mixing bowl, place 1 teaspoon of Dijon mustard. Minced one-fourth medium onion, and add to the bowl. Add 2 tablespoons of extra virgin olive oil. Stir the mustard, oil, and onion well. Very slowly add one-half cup of white wine to the bowl, stirring constantly. Pour the salad dressing over the lettuce and tomato, and stir.
3 – Serve the chicken, just warm but not hot, atop the salad.
–chicken and salad adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.