Chicken Salad with Balsamic and Bean Sprouts.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Prepare the Chicken: Slice the chicken breast into thin steaks. Season with salt and pepper. Heat a skillet over medium heat, add 1 tablespoon butter, and cook the chicken for 4-5 minutes per side, or until golden brown and fully cooked. Set aside to rest.

Step 2

Make the Garlic Croutons: Cut the rye bread into small cubes. Melt butter in a skillet over medium heat. Add the sliced garlic and bread cubes. Cook, stirring frequently, until the bread is golden and crisp, and the garlic is fragrant. Remove from heat.

Step 3

Prepare the Salad: In a large bowl, combine the mixed salad greens, bean sprouts, and sliced tomatoes. Drizzle with balsamic vinegar, 1 tablespoon olive oil, salt and pepper. Toss gently to coat.

Step 4

Assemble the Dish: Slice the cooked chicken into strips. Arrange the salad on plates or a serving dish. Top with the chicken strips, garlic croutons, and any remaining dressing from the bowl.