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.
Total Time: 30 mins
see savings3/4 cupall-purpose flour
see savings4 tablespoonssnipped fresh purple or green basil
see savings1 tablespoonfinely shredded lemon peel
see savings2eggs, beaten
see savings1 poundskinless, boneless chicken breast strips
see savings2 tablespoonscooking oil
see savings4 cupsmixed spring salad greens
see savings1 headradicchio, torn into bite-size pieces
see savings2 cupssliced fresh strawberries
see savings1/2 cupbottled balsamic vinaigrette salad dressing
see savings6Bibb or butterhead lettuce leaves
see savingsPurple or green basil leaves (optional)
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.
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 (µg) 80.64, Cobalamin (Vit. B12) (µg) 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