"Fried" Chicken Salad
Source of Recipe
My friend Elaine
List of Ingredients
"Fried" Chicken Salad
1/2 c. finely chopped peanuts
3 Tbsp. fine dry bread crumbs
1 Tbsp. snipped fresh basil
1/4 to 1/2 tsp. crushed red pepper
4 medium skinless, boneless chicken breast halves
2 Tbsp. margarine or butter, melted
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2 Tbsp. cooking oil
8 cups torn mixed greens
3 medium oranges, peeled and sectioned
3 medium tomatoes, cored and cut into wedges
8 oz. shredded mozzarella cheese or block cheese cut into 1/4 inch thick slices and quartered.
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Balsamic Vinaigrette following recipe.Recipe
In a shallow dish combine peanuts, bread crumbs, basil and red pepper. Set aside. Rinse and pat dry chicken. Brush with margarine. Dip in peanut mixture, pressing firmly to coat.
In a large skillet cook the chicken breast in hot oil over medium-low heat 10 to 12 min. or until chicken is no longer pink, turning once. Cool slightly. Cut into 1/2 inch thick slices.
Meanwhile, in a very large bowl combine greens, oranges, tomatoes and cheese. Drizzle Vinaigrette over all and toss to coat. Spoon onto individual plates and top with sliced chicken. Makes 6 main dish servings.
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Balsamic Vinaigrette: In a screw top jar combine 3 Tablespoons olive oil or salad oil, 3 tablespoons balsamic vinegar, 1 tablespoon snipped fresh basil, 1/4 teaspoon salt, 1/4 teaspoon crushed red pepper, and 1/4 teaspoon freshly ground black pepper. Cover and shake well.
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