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Fried Chicken Salad

Source of Recipe

from rdj newsletter


Recipe Link: www.topica.com/lists/rdj/read

List of Ingredients

1/2 cup finely chopped peanuts
3 tablespoons fine dry bread crumbs
1 tablespoon + 1 tablespoon snipped fresh basil, separated
1/4 to 1/2 teaspoon crushed red pepper
4 medium skinless, boneless chicken breasts (about 1 pound)
2 tablespoons melted butter or margarine
2 tablespoons + 3 tablespoons Olive oil, separated
8 cups torn mixed greens
3 medium oranges, peeled and sectioned
3 medium tomatoes, cored and cut into wedges
8 ounces fresh Mozzarella cheese,
...cut in 1/4 inch thick slices, and quartered
3 tablespoons Balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground pepper


Recipe

Make the coating mixture:
Use a shallow dish combine peanuts, bread crumbs, 1
tablespoon of the basil, and 1/4 teaspoon crushed red
pepper. Set aside.
Rinsethe chicken and pat dry.
Brush each breast with butter.
Dip in the peanut mixture, pressing firmly to coat.
Using a large frying pan, cook the breasts in hot oil,
using a medium/low heat for 5 - 6 minutes per side or
an instant reading thermometer inserted near the center
registers 170 degrees F. Let cool slightly.
Cut into 1/2 inch thick slices.
Use a very large bowl to combine the greens, orange
and tomato pieces and cheese.
Use a screw top type jar and combine the 3 tablespoons
oil, balsamic vinegar, 1 tablespoon of the basil, salt,
1/4 teaspoon crushed red pepper, and black pepper.
Cover and shake well.
Drizzle vinaigrette over everything and toss to coat.
Spoon the salad onto a large serving platter.
Top with the sliced chicken. Serve immediately.
Makes 6 servings.

Nutritional facts per serving:
calories: 437 , total fat: 30g , saturated fat: 8g , cholesterol: 61mg ,
sodium: 384mg , carbohydrate: 15g , fiber: 3g , protein: 29g , vitamin C:
53% , calcium: 24% , iron: 12%