Quick-Fried Chicken Salad with Strawberries

Unlike most restaurant versions, this fried chicken salad is low in calories and low in sodium. Plus it's quick to make.

Shop Kitchen ▾
  • 3/4 cup all-purpose flour
  • 4 tablespoons snipped fresh purple or green basil
  • 1 tablespoon finely shredded lemon peel
  • 2 eggs, beaten
  • 1 pound skinless, boneless chicken breast strips
  • 2 tablespoons cooking oil
  • 4 cups mixed spring salad greens
  • 1 head radicchio, torn into bite-size pieces
  • 2 cups sliced fresh strawberries
  • 1/2 cup bottled balsamic vinaigrette salad dressing
  • 6 Bibb or butterhead lettuce leaves
  • Purple or green basil leaves (optional)
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.
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.
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: cal. (kcal) 261, Fat, total (g) 12.8, chol. (mg) 79, sat. fat (g) 1.89, carb. (g) 16, fiber (g) 2.45, sugar (g) 3.4, pro. (g) 20.8, vit. A (IU) 680.26, vit. C (mg) 35.43, Thiamin (mg) 0.16, Riboflavin (mg) 0.23, Niacin (mg) 7.7, Pyridoxine (Vit. B6) (mg) 0.43, Folate (g) 80.64, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 295, Potassium (mg) 453.98, calcium (mg) 50.48, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Back to Top