Crispy Chicken Strip Salad

Name: Crispy Chicken Strip Salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings.
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 zest; 2 large 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

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.—Lily Julow, Lawrenceville, Georgia

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 zest
2 large 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 zest. 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.