Fresh greens taste great in the winter with savory chicken

In the cold months of winter, I still yearn for a crisp fresh salad. But what is refreshing in the summer months leaves me feeling cold in the winter. So I trick my palate with crisp greens mixed with warm winter flavors, like today's recipe for Honey Mustard Chicken.

This moist, flavor-forward chicken is perfectly paired with any traditional side. But it comes alive when served atop fresh greens. There's so much savory goodness going on in the creamy chicken coating, you don't even need a salad dressing.

And the preparation couldn't be easier: A quick sear on the stove top and then pop into the oven to finish. There's plenty of time to prep your greens, slice a handful of tomatoes and carrots, and be ready for the chicken. This recipe is made for one, but it can easily be made for more. Just be sure not to crowd the chicken in the pan, or it won't cook evenly.

Is it possible to have a healthy salad that won't leave you shivering? Here's Honey Mustard Chicken on Greens to the rescue! Enjoy!

• Alicia Ross is the co-author of "Desperation Dinners!" Contact her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Or visit the Kitchen Scoop website at www.kitchenscoop.com.

Honey Mustard Chicken on Greens

2 to 3 teaspoons olive oil

1 boneless, skinless chicken breast half (6 to 8 ounces)

¼ teaspoon coarsely ground black pepper

1 tablespoon honey mustard

2 teaspoons all-purpose flour

2 cups torn romaine lettuce

1 cup fresh baby spinach

½ cup sliced tomatoes

½ cup sliced carrots

Preheat oven to 225 degrees. Heat the oil in an ovenproof skillet over medium-high. Rinse and pat dry the chicken and season on both sides with pepper. Sear on both sides, about 2 to 3 minutes. Remove from heat.

In a small bowl, mix together the honey mustard and flour. Spread atop the chicken (still in the skillet). Bake for 30 to 35 minutes or until internal temperature reaches 160 degrees. Remove from oven and let rest for 5 minutes as temperature increases to 165 degrees.

Meanwhile, compose the salad with the lettuce, spinach, tomatoes and carrots. Remove the chicken from the skillet and discard the remaining oil. Slice chicken and serve atop the salad.

Start to finish: preparation time: 10 minutes; baking time: 30 to 35 minutes; cooling time: 5 minutes

Yield: 1 serving; easily doubled

Approximate values per serving (with 6 ounces chicken): 462 calories, 18 g fat (4 g saturated), 151 mg cholesterol, 52 g protein, 20 g carbohydrates, 3 g dietary fiber, 305 mg sodium.

- Alicia Ross