This warm salad of chicken and wilted lettuce is fragrant with the scent of garlic. Barely cooked radish adds nice crunch and some zippy flavor.
3 tbsp. vegetable oil
3 lb. chicken breasts, boned, skinned, cut into strips
1 1⁄2 tsp. salt
3 cups red bell pepper, sliced
3 cups yellow bell pepper, sliced
1 tbsp. minced garlic
4 1⁄2 cups radishes, quartered
3⁄4 cup scallions, cut diagonally in 1-in. pieces
6 cups romaine lettuce, torn
1 1⁄2 cups bottled red wine vinaigrette
1. In a large skillet over medium-high heat, heat oil and add chicken; season and brown pieces on all sides, approx. 5 min. Drain and reserve.
2. In separate skillet, heat oil and sauté peppers and garlic until tender, approx. 8 min. Stir in radishes and scallions; cook until barely crisp-tender, approx. 3 min. more. Stir in chicken and lettuce; heat just until lettuce wilts slightly.
3. Remove from heat and toss with dressing. Serve immediately.