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Main dishes

Quick-Fried Chicken Salad with Strawberries

Quick-Fried Chicken Salad with Strawberries recipe
Recipe and Photo by: Better Homes and Gardens
Here's a green salad with Southern fried charm! Chicken breast strips get a quick skillet sauté and are tossed with berries and balsamic vinaigrette.
1 min
30 min
6 main-dish servings

What You Need

cup  all-purpose flour
tablespoons  snipped fresh purple or green basil
 tablespoon finely shredded lemon peel
 eggs, beaten
 pound skinless, boneless chicken breast strips
tablespoons  cooking oil
cups  mixed spring salad greens
head  radicchio, torn into bite-size pieces
cups  sliced fresh strawberries
cup  bottled balsamic vinaigrette salad dressing
 Bibb or butterhead lettuce leaves
 Purple or green basil leaves (optional)

Make It

1. In a shallow dish combine the flour, 2 tablespoons of the basil, and the lemon peel. Place eggs in another shallow dish. Dip chicken into flour mixture, then into the eggs, and then again into flour mixture to coat.

2. In a 12-inch heavy skillet heat cooking oil over medium-high heat. Add chicken breast strips to skillet. Cook, uncovered, for 6 to 8 minutes or until chicken is no longer pink, turning once. (If necessary, reduce heat to medium to prevent overbrowning and add more oil as needed during cooking.) Cool slightly.

3. Meanwhile, in a large bowl toss together the greens, radicchio, strawberries, and remaining 2 tablespoons basil. Drizzle vinaigrette over salad mixture; toss gently to coat. To serve, line individual bowls with lettuce leaves. Add salad mixture. Top with chicken and, if desired, basil leaves. Makes 6 main-dish servings.

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