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    Meat/Fish: Fried Chicken Salad


    Source of Recipe


    www.idunno4recipes.com

    List of Ingredients




    1/4 cup dry bread crumbs
    1/4 cup flour
    1 teaspoon garlic powder
    1 teaspoon dried thyme
    1/2 teaspoon salt
    1/2 teaspoon pepper
    3/4 pound skinless boneless chicken, cut thin strips
    1/2 cup buttermilk
    1 tablespoon olive oil
    4 cups thin sliced romaine lettuce -- cut across the rib
    1 15 ounce can whole baby beets, drained -- halved lengthwise
    1/2 cup honey dijon salad dressing
    1/2 cup crumbled blue cheese

    Recipe



    Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes. Drain; dredge a few strips at at time in breadcrumb mixture, tossing to coat. Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done. Arrange 2 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese. Yield: 4 servings.

 

 

 

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