• Quick-Fried Chicken Salad with Strawberries

Quick-Fried Chicken Salad with Strawberries

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6 main-dish servings

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.

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What You Need

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Make It

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  • 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.


  • 6 main-dish servings

Nutritional Information

Serving Size 6 main-dish servings
Calories 261
% Daily Value
Total fat 12.8g
Saturated fat 1.9g
Cholesterol 79mg
Sodium 295mg
Carbohydrate 16g
Dietary fiber 2.5g
Sugars 3.4g
Protein 20.8g
Vitamin A 0 %DV
Vitamin C 60 %DV
Calcium 5 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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