Favor Please...Fried Chicken Salad

[ReneeV]

Hi All,
I meant to bring my Oct. issue with me to work so I could pick up the ingredients for the Fried Chicken salad on the last page. Well... I forgot it!

Does anyone have it handy? And could you post it for me?

Any reviews while we're at it?

Thanks a bunch!

Renée

[Terrytx]

It's on my menu for Fri.


* Exported from MasterCook *

Fried-Chicken Salad

Recipe By :Cooking Light Magazine. October 2001. Page: 208.
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all-purpose flour
1/4 cup dry breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 pound skinless, boneless chicken breasts, cut
into thin strips
1/2 cup low-fat buttermilk
1 tablespoon olive oil
Cooking spray
4 cups thickly sliced romaine lettuce,cut across
rib
1 can (15-ounce) cut baby beets, drained
1/2 cup fat-free honey-Dijon mustard salad
dressing
1/2 cup (2 ounces) crumbled blue cheese

Directions.
1. Combine the first 6 ingredients in a shallow dish, and set aside.
Combine the chicken and buttermilk in a zip-top plastic bag; seal and
marinate in refrigerator for 30 minutes.

2. Remove the chicken, and discard marinade. Heat the oil in a nonstick
skillet coated with cooking spray over medium heat. Dredge a few chicken
strips at a time in the breadcrumb mixture, tossing to coat. Add the
chicken to pan, and cook 3 minutes on each side or until done.

3. Arrange 1 cup lettuce on each of 4 plates, and divide the chicken and
beets evenly among the plates. Top with 2 tablespoons dressing and 2
tablespoons cheese. Yield: 4 servings.

[ReneeV]

NT.

[EllenL]

This salad is excellent. I made it with fake chicken (soy) nuggets (see my post of 10/17).

[ReneeV]

Thanks again for posting the recipe. I made this last night for dinner and both my husband and I loved it. Our 2 boys (4 and 2) enjoyed the chicken strips dipped in honey mustard dressing, with carrots and croutons on the side. We'll be having this on a regular basis.

I only made a couple of changes. I added chopped carrots and some croutons. My husband doesn't like beets, so on his plate, I substituted mandarine orange segments. He loved it! I also made my own dressing.

I don't like the commercial Fat-Free dressings so I made my own Honey Dijon. In general I don't like most bottled honey mustard dressings because they are just too sweet for us. Here's a recipe that I found and tweaked a bit and we really like it.

Honey Dijon
1/4 c honey
1/4 c rice vinegar or cider vinegar
1 T dijon mustard
1/2 c light mayo. (You could probably use low fat or fat free)
1/4 t toasted sesame oil, optional (But this really adds to the taste!)

Whisk all the ingredients together and serve over salad or use as a dip for Chicken fingers of nuggets.

Enjoy!

Renée