Peppery Chicken Salad
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
- 1⁄4 cup plain breadcrumbs
- 1 teaspoon black pepper
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1⁄2 cups chicken broth (Bouillon works too)
- 2 medium chicken breasts
- 0.5 (4 ounce) box mixed greens
- 3⁄4 cup seasoned croutons
- 1⁄2 cup parmesan cheese
- 1⁄2 cup feta cheese
- 1⁄2 cup peppercorn ranch dressing
directions
- Prepare the breading by pouring the bread crumbs, pepper, lemon pepper, onion and garlic powders in a ziploc bag. Close and shake until mixed. Add thawed chicken breasts to mixture and shake and close again until breasts are well-coated.
- Brown breasts on medium-high heat on both sides in a skillet (make sure this skillet has a lid, you will need it later). After browning, reduce heat to low, cover and cook for 20 minutes, turning twice.
- Sprinkle a little more lemon pepper to taste on the chicken breasts and then slowly add the broth. Re-cover and cook for another 30 minutes on low. Once chicken is finished it will be extremely tender, so you can cut or shred the chicken into small pieces.
- Combine croutons, cheeses, chicken, salad, and dressing in a large bowl. Toss thoroughly and serve.
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