Hot Chicken Filet Salad

Name: Hot Chicken Filet Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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)

Submitted by Chef Joey Z.

"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!"

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photo by Chef Joey Z.

Ready In:: 30mins
Ingredients:: 9
Serves:: 4

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

FOR THE SWEET AND SOUR DRESSING:
1/2 cup light oil.
1/4 cup apple cider vinegar.
1/3 cup sugar.
1/2 teaspoon dry mustard.
1/4 teaspoon salt.
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.
FOR THE CHICKEN SALAD.
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.
Wrap and repeat with the other chicken breasts.
In a shallow pan, combine flour, salt and pepper. Coat the chicken pieces with the flour mixture.
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.
Arrange lettuce on individual plates or one big one. Top with chicken, cherry tomatoes halved and avocado cubes.
Serve with dressing.
*A 10 oz. pkg. of frozen breaded chicken fillets can be substituted for the chicken breasts. Just prepare according to package directions.
Bon Appetit!

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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