Wilted Lettuce With Chicken

• 3 c. torn romaine
• 3 c. torn red leaf lettuce
• 1 c. sliced fresh mushrooms
• 1/4 c. green onion, sliced
• 1 Tbsp. olive oil
• 1 whole large chicken breast, skinned, boned and cut into bite size julienne strips
• 1 tsp. mustard seed
• 3 Tbsp. olive oil
• 2 Tbsp. white wine vinegar
• 2 small apples, cut into very thin wedges
• 3 hard-cooked eggs, cut into wedges

1. In a large mixing bowl, combine romaine, red leaf lettuce, mushrooms and onion.
2. Toss lightly to mix.
3. Set aside.
4. In a 12-inch skillet, heat one tablespoon of olive oil over medium heat. Add chicken and mustard seed.
5. Cook and stir for 2 to 3 minutes or until chicken is tender.
6. Reduce heat to medium.
7. Stir in 3 tablespoons of olive oil and the vinegar.
8. Add apples and cook for 30 seconds.
9. Remove skillet from heat and immediately add lettuce mixture.
10. Carefully toss for about one minute or until lettuce begins to wilt.
11. Spoon lettuce mixture into 4 salad plates. Garnish with egg wedges.
12. Makes 4 servings.

torn romaine, torn red leaf lettuce, mushrooms, green onion, olive oil, chicken, olive oil, white wine vinegar, apples, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2214 (may not work)