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Fried Chicken Salad




Source of Recipe


Penny


List of Ingredients




1/2 cup finely chopped peanuts
3 tablespoons fine dry bread crumbs
1 tablespoon snipped fresh basil
1/4 to 1/2 teaspoon crushed red pepper
4 medium skinless, boneless chicken breast halves (about 1 lb. total)
2 tablespoons margarine or butter, melted
2 tablespoons cooking oil
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 into 1/4-inch-thick slices and
quartered
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon snipped fresh basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground pepper



Recipe



1. For coating mixture, in a shall dish combine peanuts, bread crumbs, 1
tablespoon basil, and 1/4 teaspoon crushed red pepper. Set aside. Rinse
chicken; pat dry. Brush each breast half with margarine or butter. Dip in peanut mixture, pressing firmly to coat.

2. In a large skillet cook the chicken breasts in hot oil over medium-low heat for 10 to 12 minutes or until an instant-read thermometer inserted near
the center registers 170 degree F, turning once. Cool slightly. Cut into 1/2-inch-thick slices.

3. Meanwhile, in a very large bowl combine greens, orange sections, tomato
wedges, and cheese. In a screw-top jar combine olive oil or salad oil, balsamic vinegar, 1 tablespoon snipped fresh basil, salt, 1/4 teaspoon
crushed red pepper, and freshly ground black pepper. Cover and shake well.
Drizzle vinaigrette over all; toss to coat. Spoon salad onto large platter. Top with sliced chicken. Serve immediately. Makes 6 main-dish servings.