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Crispy Chicken Strip Salad

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

4 ServingsPrep: 40 min. Cook: 10 min.

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.

2 of 2

Crispy Chicken Strip Salad (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.