Crispy Chicken Strip Salad Recipe

Crispy Chicken Strip Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Serve this attractive main-dish salad for a luncheon with friends, and you're sure to win raves. Well-seasoned chicken strips, raspberries and candied pecans top a bed of fresh greens flavored with a fruity vinaigrette.—Lillian K. Julow, Gainesville, Florida

This recipe is:

Contest Winning

[X]

Rate Crispy Chicken Strip Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crispy Chicken Strip Salad Recipe

Prep: 40 min. Cook: 10 min.

Yield: 4 Servings

40 10 50

Ingredients

1 tablespoon butter
1/2 cup pecan halves
2 tablespoons sugar
3/4 cup all-purpose flour
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon grated lemon peel
2 eggs
1 pound boneless skinless chicken breast, cut into 1-inch strips
2 tablespoons canola oil
4 cups spring mix salad greens
1 cup torn Bibb or Boston lettuce
1/2 cup raspberry vinaigrette
2 cups fresh or frozen unsweetened raspberries

Directions

In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely.
In a large resealable bag, combine the flour, tarragon and lemon peel. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again.
In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink.
Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans. Yield: 4 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 508 calories, 38 g fat (6 g saturated fat), 114 mg cholesterol, 326 mg sodium, 37 g carbohydrate, 8 g fiber, 9 g protein.

Originally published as Crispy Chicken Strip Salad in Taste of Home February/March 2005, p28