Creole Autumn Salad
A sophisticated meal yet easy to prepare.
Steps
Preheat oven to 350 degrees f.
Sprinkle chicken breasts on both sides with creole seasoning.
Heat 2 tablespoons of the oil in large skillet over medium-high heat until hot.
Place chicken in single layer in skillet.
Cook 3 to 5 minutes on each side or until browned.
Place chicken in baking dish , cover and bake 15 to 20 minutes or until done.
Set skillet aside.
While the chicken bakes , pierce potatoes several times with a fork.
Cook in microwave on high 4 to 5 minutes or until just tender.
Cool slightly.
Peel and dice.
Place the remaining oil , potatoes , apple , celery and undrained tomatoes in skillet used for chicken.
Place over medium heat and cook 3 to 4 minutes or until celery is crisp-tender.
Remove from heat.
Stir in vinegar , mustard and salt.
Cut each chicken breast into thin slices.
For each serving , top 1 cup lettuce with about 1 cup apple-sweet potato mixture , 1 sliced chicken breast and 1 tablespoon pecans.
Ingredients
boneless skinless chicken breasts, creole seasoning, vegetable oil, sweet potatoes, apples, celery, diced tomatoes, sherry wine, honey mustard, salt, red leaf lettuce, pecans