4 chicken breasts, boneless, without skin
salt and pepper
olive oil
Creole seasoning
Spring greens mix, washed and dried
12 large Portobello mushroom slices or 4 large caps
4 slices havarti or Swiss cheese
roasted tomatoes or cherry tomatoes
cocktail onions or sliced red onion
.
Dressing
1/2 cup mayonnaise, regular or light
1/2 cup reduced fat sour cream
1 teaspoon tarragon or white vinegar
dash garlic powder
dash freshly ground black pepper
1/4 teaspoon dried tarragon leaves
dash onion powder
1 to 2 tablespoons milk or cream, or to desired consistency
Wash chicken and pat dry. Place a piece of plastic wrap over a chicken breast and pound lightly to even thickness (about 1/2-inch thick). Repeat with remaining chicken and sprinkle lightly with salt and pepper.
Brush a grill pan with olive oil; place over medium-high heat. Cook chicken for about 5 minutes on each side, or until cooked through and browned. Sprinkle lightly with Creole seasoning and set aside and keep warm.
Brush portobello mushrooms with a little olive oil. Grill for about 3 minutes, or until browned on both sides and hot.
Meanwhile, arrange spring mix on 4 plates.Arrange hot mushrooms over the greens, top with a slice of cheese. Slice chicken into strips and place over the mushrooms; brush generously with the dressing (see below). Place a few roasted tomatoes or cherry tomatoes and cocktail onions or sliced red onion on the plates.
Dressing:
Combine dressing ingredients, adding a little milk or cream as desired. Taste and adjust seasonings, adding salt, to taste.
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