Quick-Fried Chicken Salad with Strawberries
Recipe from
Better Homes and Gardens
Unlike most restaurant versions, this fried chicken salad is low in calories and low in sodium. Plus it's quick to make.
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Ingredients
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3/4 cupall-purpose floursee savings
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4 tablespoonssnipped fresh purple or green basilsee savings
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1 tablespoonfinely shredded lemon peelsee savings
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2eggs, beatensee savings
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1 poundskinless, boneless chicken breast stripssee savings
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2 tablespoonscooking oilsee savings
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4 cupsmixed spring salad greenssee savings
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1 headradicchio, torn into bite-size piecessee savings
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2 cupssliced fresh strawberriessee savings
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1/2 cupbottled balsamic vinaigrette salad dressingsee savings
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6Bibb or butterhead lettuce leavessee savings
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Purple or green basil leaves (optional)see savings
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Directions
1.
In a shallow dish combine the flour, 2 tablespoons of the basil, and the lemon peel. Place eggs in another shallow dish. Dip chicken into flour mixture, then into the eggs, and then again into flour mixture to coat.
2.
In a 12-inch heavy skillet heat cooking oil over medium-high heat. Add chicken breast strips to skillet. Cook, uncovered, for 6 to 8 minutes or until chicken is no longer pink, turning once. (If necessary, reduce heat to medium to prevent overbrowning and add more oil as needed during cooking.) Cool slightly.
3.
Meanwhile, in a large bowl toss together the greens, radicchio, strawberries, and remaining 2 tablespoons basil. Drizzle vinaigrette over salad mixture; toss gently to coat. To serve, line individual bowls with lettuce leaves. Add salad mixture. Top with chicken and, if desired, basil leaves. Makes 6 main-dish servings.
Nutrition information
Per serving: Calories 261, Total Fat 12.8 g, Saturated Fat 1.9 g, Cholesterol 79 mg, Sodium 295 mg, Carbohydrate 16 g, Total Sugar 3.4 g, Fiber 2.5 g, Protein 20.8 g. Daily Values: Vitamin A 0%, Vitamin C 60%, Calcium 5%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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