Pan-fried Chicken Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Shelf life, Shelf3 | 1 | Servings | |
INGREDIENTS
| 5 | oz | Boneless chicken breast |
| Breading, personal favorite | ||
| flour salt black | ||
| pepper | ||
| Light corn oil | ||
| 1 | qt | Loose salad |
| 4 | oz | Honey mustard dressing |
| 2 | oz | Diced tomato |
| 2 | oz | Diced hard boiled egg |
| 2 | oz | Shredded cheese, personal |
| preference |
INSTRUCTIONS
PROCEDURE Slice chicken into 1/2" 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 568
Calories From Fat: 201
Total Fat: 22.5g
Cholesterol: 332mg
Sodium: 1277mg
Potassium: 613.9mg
Carbohydrates: 36.6g
Fiber: 1.7g
Sugar: 22.8g
Protein: 52.7g