Trudi's Chicken Salad a La Suzy
4 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
2 tablespoons Worcestershire sauce
1 tablespoon hot-pepper sauce
1 tablespoon lemon juice, preferably fresh-squeezed
Olive oil spray
10 cups (about 10 ounces) spring mix salad greens
1 bell pepper (any color), sliced into strips
1 large cucumber, seeded and sliced into bite-sized chunks
32 baby carrots
1 cup alfalfa, broccoli, or mung bean sprouts
4-8 tablespoons light balsamic vinaigrette
In a large, resealable plastic bag, combine the chicken, Worcestershire sauce, hot-pepper sauce, and lemon juice. Seal the bag. Shake until the chicken is coated. Refrigerate for 1-2 hours.
Preheat a grill to high heat. Remove the chicken from the bag. Discard the marinade bag. Lightly mist the chicken with oil spray. Place the chicken on the grill. Reduce the heat to low. Cook for 3 to 5 minutes per side, or until the chicken is no longer pink and the juices run clear. Remove the chicken to a plate. Let stand for 10 minutes. Cover with plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.
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