Pan-fried chicken salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Boneless chicken breast |
| Breading; (personal favorite | ||
| ; flour, salt, black | ||
| ; pepper) | ||
| Light corn oil | ||
| 1 | quart | Loose salad |
| 4 | ounces | Honey mustard dressing |
| 2 | ounces | Diced tomato |
| 2 | ounces | Diced hard boiled egg |
| 2 | ounces | Shredded cheese; (personal |
| ; preference) | ||
Directions
PROCEDURE:
Slice chicken into ½" slices. Heat oil in skillet (approx. 300 degrees).
Lightly bread chicken and place into hot skillet. While cooking, toss salad with dressing and place into serving dish. Top with egg, cheese and tomatoes. Remove cooked chicken from skillet and place over salad. Serve quickly as to keep chicken hot and salad cold.
Chef Tips: Keep salad chilled until serving time to prevent browning and wilting.
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