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Main dishes

Fried Chicken Salad

Fried Chicken Salad recipe
Recipe and Photo by: Better Homes and Gardens
Chicken breast strips get a crunchy peanut coating before they're given a fry in the skillet to top this super-tasty green salad.
time
prep:
35 min
total:
45 min
servings
total:
6 main-dish servings

What You Need

1/2
cup  finely chopped peanuts
3
tablespoons  fine dry bread crumbs
1
 tablespoon snipped fresh basil
1/4 to 1/2
 teaspoon crushed red pepper
4
medium  boneless skinless chicken breasts (about 1 lb. total)
2
tablespoons  margarine or butter, melted
2
tablespoons  cooking oil
8
cups  torn mixed greens
3
medium  oranges, peeled and sectioned
3
medium  tomatoes, cored and cut into wedges
8
 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices and quartered
3
tablespoons  olive oil
3
tablespoons  balsamic vinegar
1
 tablespoon snipped fresh basil
1/4
 teaspoon salt
1/4
 teaspoon crushed red pepper
1/4
 teaspoon freshly ground pepper

Make It

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 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.

K:63635v0:148224     Copyright - © [1994-2013] Meredith Corporation
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