Fried Chicken Salad

Peanut-coated chicken breast strips, orange sections, and fresh mozzarella top this mixed greens dinner salad that's drizzled with balsamic vinaigrette.

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  • Makes: 6 servings
  • Makes: 6 main-dish servings
  • Prep: 35 mins
  • Cook: 10 mins

Fried Chicken Salad

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Directions

  1. For coating mixture, in a shall dish combine peanuts, bread crumbs, 1 tablespoon basil, and 1/4 teaspoon crushed red pepper. Set aside. Rinse chicken; pat dry. Brush each breast half with margarine or butter. Dip in peanut mixture, pressing firmly to coat.
  2. In a large skillet cook the chicken breasts in hot oil over medium-low heat for 10 to 12 minutes or until an instant-read thermometer inserted near the center registers 170 degree F, turning once. Cool slightly. Cut into 1/2-inch-thick slices.
  3. Meanwhile, in a very large bowl combine greens, orange sections, tomato wedges, and cheese. In a screw-top jar combine olive oil or salad oil, balsamic vinegar, 1 tablespoon snipped fresh basil, salt, 1/4 teaspoon crushed red pepper, and freshly ground black pepper. Cover and shake well. Drizzle vinaigrette over all; toss to coat. Spoon salad onto large platter. Top with sliced chicken. Serve immediately. Makes 6 main-dish servings.
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Nutrition Facts (Fried Chicken Salad)

  • Per serving:
  • 437 kcal ,
  • 30 g fat
  • (8 g sat. fat ,
  • 61 mg chol. ,
  • 384 mg sodium ,
  • 15 g carb. ,
  • 3 g fiber ,
  • 29 g pro.
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