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Crispy Chicken Strip Salad

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