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.



by 2  people


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Ingredients
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    3/4  cup 
    all-purpose flour
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    4   tablespoons 
    snipped fresh purple or green basil
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    1   tablespoon 
    finely shredded lemon peel
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    2   
    eggs, beaten
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    1   pound 
    skinless, boneless chicken breast strips
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    2   tablespoons 
    cooking oil
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    4   cups 
    mixed spring salad greens
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    1   head 
    radicchio, torn into bite-size pieces
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    2   cups 
    sliced fresh strawberries
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    1/2  cup 
    bottled balsamic vinaigrette salad dressing
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    6   
    Bibb or butterhead lettuce leaves
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    Purple or green basil leaves (optional)

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: cal. (kcal) 261, Fat, total (g) 12.8, chol. (mg) 79, sat. fat (g) 1.88, 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) 0.22, 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
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