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Saturday, July 7, 2012

Easy Chicken and Garden Veggies and Summer Citrus Fruit Salad

Easy Chicken and Garden Veggies
4 slices bacon, cut into 1/2-inch pieces
1 1/4 pound boneless, skinless chicken
1/2 tsp. garlic salt
1/4 tsp. ground pepper
1/4 cup water
8 oz. fresh green beans, trimmed (only used 4 oz.)
1 medium yellow bell pepper, cut into 1/2-inch pieces
2 medium plum tomatoes, cut lengthwise in half, then sliced (didn't use these)
1/2 cup balsamic vinaigrette dressing or Italian dressing (used Italian dressing)

1  In 12-inch skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
2.  Sprinkle both sides of chicken with garlic salt and pepper.  Add chicken to bacon in skillet.  Cook 3 to 5 minutes or until browned on both sides.  Discard excess bacon drippings if necessary. 
3.  Add water and green beans to skillet.  Cover and cook over medium-low heat 8 minutes.  Stir in bell pepper.  Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until chicken is done.
4.  Stir in tomatoes and dressing.  Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
Makes 4 servings

Summer Citrus Fruit Salad
1 cup vanilla yogurt
1 Tbsp. mayonnaise
1/4 tsp. grated orange peel (didn't use)
2 Tbsp. orange juice
2 cups strawberries, sliced
1 kiwi, peeled, cut up
1 small bunch seedless grapes, cut in half
1 can (11 oz) mandarin orange segments, drained

1.  In large bowl, mix yogurt, mayonnaise, orange peel and orange juice.
1.  Gently stir remaining ingredients into yogurt mixture.  Cover and refrigerate at least 1 hour but no longer than 4 hours.
Makes 8 servings