Chicken Salad, Strawberry Vinaigrette Plus
Ready In: 46 mins
Serves: 4
Ingredients
- 2 boneless skinless chicken breasts, medium size, rinsed and patted dry
- 1 egg white, lightly beaten
- 1⁄3 cup whole wheat flour
- 1⁄2 teaspoon cayenne
- 1 tablespoon butter
- 1 tablespoon oil
- salt & pepper
- 3 cups fresh spinach
- 3 cups leaves lettuce, cleaned and torn
- 1 cup feta cheese, crumbled
- 1 medium sweet onion, cleand sliced and rings separated
- 1 1⁄2 cups fresh blueberries
- 1 cup fresh strawberries
- 3 tablespoons balsamic vinegar
- 1⁄4 cup light oil
- 1⁄2 teaspoon tarragon, dried
- 2 tablespoons Splenda sugar substitute
Directions
- Chicken: Mix the flour, cayenne, salt & Pepper together in a plastic bag.
- Paint the chicken with egg white and dust the breasts with the flour mixture.
- Melt the butter & oil in a skillet, over medium heat fry the chicken until cooked (apprx 8 minutes each side).
- Remove & Cool it. Slice into 1/2" strips.
- Vinaigrette: In a food processor or mini mixer combine the strawberry, Balsamic, tarragon, Splenda & light oil-whip until totally combined. Keep covered in fridge.
- Salad Preparation: Slice the cooled chicken across the breast into pieces apprx 1 1/2" by 1'2".
- Divide the spinach/lettuce mixture between four plates.
- Place the onion rings over the lettuce.
- Sprinkle on the feta cheese.
- Then place the chicken on top.
- Sprinkle on the blueberries.
- Let everyone add as much vinaigrette as they like to their salad.
- Enjoy!
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