Crispy Chicken Strip Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Serve this attractive main-dish salad for a luncheon with friends, and you're sure to win raves. Well-seasoned chicken strips, raspberries and candied pecans top a bed of fresh greens flavored with a fruity vinaigrette.Lillian K. Julow, Gainesville, Florida Ingredients:
1 tablespoon butter |
1/2 cup pecan halves |
2 tablespoons sugar |
3/4 cup king arthur unbleached all-purpose flour |
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon |
1 tablespoon grated lemon peel |
2 eggs |
1 pound boneless skinless chicken breast, cut into 1-inch strips |
2 tablespoons canola oil |
4 cups spring mix salad greens |
1 cup torn bibb or boston lettuce |
1/2 cup raspberry vinaigrette |
2 cups fresh or frozen unsweetened raspberries |
Directions:
1. In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely.
2. In a large resealable bag, combine the flour, tarragon and lemon peel. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again.
3. In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink.
4. Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans. Yield: 4 servings.
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