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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I discovered this recipe years ago when I lived up in Canada. The original comes out of a small cookbook called Super Salads & Vegetables. This is probably my favorite chicken salad. I love this with a sweet and sour dressing which I will include below in the directions. I often double and triple the dressing as it's good on other salads too. Use organic ingredients if you can, the flavour is much better, and it's better for you too! Ingredients:
2 whole boneless skinless chicken breasts (and halved) |
3 tablespoons flour (for coating) |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup margarine |
2 cups torn lettuce |
2 cups torn red leaf lettuce |
16 cherry tomatoes (halved) |
1 ripe avocado (cubed) |
Directions:
1. FOR THE SWEET AND SOUR DRESSING:.
2. 1/2 cup light oil.
3. 1/4 cup apple cider vinegar.
4. 1/3 cup sugar.
5. 1/2 teaspoon dry mustard.
6. 1/4 teaspoon salt.
7. I use a hand immersion blender to make this as it really whips up the ingredients good and it should be somewhat thick when done. It also dissolves the sugar. Put this in the fridge for about an hour before using.
8. FOR THE CHICKEN SALAD.
9. Place one chicken breast half boned side up between two pieces of plastic wrap and pound until its 1/4 inch thick. Remove the plastic.
10. Wrap and repeat with the other chicken breasts.
11. In a shallow pan, combine flour, salt and pepper. Coat the chicken pieces with the flour mixture.
12. In a large skillet melt the margarine. Saute the chicken 10-12 minutes or until no longer pink, turning once. Cut crosswise into 1/2 inch slices. Keep them warm.
13. Arrange lettuce on individual plates or one big one. Top with chicken, cherry tomatoes halved and avocado cubes.
14. Serve with dressing.
15. *A 10 oz. pkg. of frozen breaded chicken fillets can be substituted for the chicken breasts. Just prepare according to package directions.
16. Bon Appetit!
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