There's chicken salad. And then there's this elegant breaded chicken salad served warm with Italian greens, radicchio and a blend of berries.
What You Need
Original recipe yields 8 servings
1/2 cup white whole wheat flour
1/4 cup finely chopped fresh basil, divided
2 Tbsp. KRAFT Grated Parmesan Cheese, divided
2 egg s
6 boneless skinless chicken thigh s (1-1/2 lb.), cut into thin strips
2 Tbsp. oil
4 cups tightly packed mixed Italian greens
1 head radicchio, torn into bite-size pieces
1 cup sliced strawberries
1 cup raspberries
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing
1/4 cup PLANTERS Sliced Almonds, toasted
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Let's Make It
Grate enough lemon peel to measure 1 Tbsp. Reserve 1 Tbsp. lemon juice for later use. Mix zest with flour, and half each of the basil and cheese in shallow dish. Whisk eggs in separate shallow dish until blended. Dip chicken, 1 strip at a time, in flour mixture, then in eggs; shake chicken gently to remove excess egg, then dip in flour again.
Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook on medium heat 6 to 8 min. or until done. Cool slightly.
Meanwhile, toss salad greens with radicchio, berries, and remaining basil and cheese. Add dressing and reserved lemon juice; mix lightly.
Spoon chicken over salad; sprinkle with nuts.
Prepare using your favorite variety of PLANTERS Nuts.
Prepare using boneless skinless chicken breasts, cut into strips.
Watch the chicken carefully as it cooks. If it starts to brown too quickly, reduce the heat to medium-low heat for the remainder of the cooking time.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.