- Kinloch Plantation Pecan Oil
- 1 tbsp. Dijon mustard
- ¼ yellow bell pepper
- 1 large celery stick, chopped
- 2 boneless, skinless chicken breasts
- 1½ oz. fresh lime juice
- ¼ red bell pepper
- ¼ orange bell pepper
- 2 heads Romaine lettuce
- Salt, freshly ground black pepper, and lemon pepper to taste
Cover bottom of skillet with pecan oil. Season chicken with salt ground pepper, and lemon pepper. Cook chicken over medium-high heat until golden brown. Reduce heat and continue cooking until chicken is completely done – about 12 – 15 minutes.
Pour 3 oz. pecan oil in large salad bowl. Add lime juice, salt, pepper, and mustard. Mix together. Add all the vegetables and toss to coat with salad dressing. Cut up chicken and add to salad.
Serve hot or cold