Bistro Chicken Salad Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Ingredients
| Skinless, boneless chicken breast halves - 4 (about 1 pound) | ||
| Refrigerated Honey Mustard Dressing and Dip - 1 jar (12 ounces) | ||
| Homestyle Sourdough Cheese Croutons - 1 1/2 cups, crushed | ||
| Mixed salad greens - 4 cups, torn into bite-size pieces | ||
| Orange juice | 2 Tablespoon | |
| Orange peel | 2 Teaspoon, grated | |
| Orange slices - for garnish | ||
| Edible flowers - for garnish | ||
Directions
MAKING
1. To bread the chicken, dip each piece into dressing, allowing excess to drip back into the bowl
2. Place on crumbs, pat lightly to form even coating, turn and coat other side.
3. Repeat with the remaining chicken portions.
4. Arrange breaded chicken pieces on a baking sheet.
5. Bake in the preheated oven for about 20 minutes or until coating is crisp and golden and chicken is cooked and tender.
6. In the meantime, in a small saucepan, combine orange juice and peel with remaining dressing.
7. Heat on low flame, stirring constantly.
8. When cooked, slice the baked chicken into thick strips.
SERVING
9. Line 4 salad plates with salad greens.
10. Arrange strips of 1 chicken breast half on each.
11. Spoon the dressing over the chicken and salad greens.
12. Garnish with orange slices and edible flowers, if you like.
13. Serve the Bistro Chicken Salad immediately.
1. To bread the chicken, dip each piece into dressing, allowing excess to drip back into the bowl
2. Place on crumbs, pat lightly to form even coating, turn and coat other side.
3. Repeat with the remaining chicken portions.
4. Arrange breaded chicken pieces on a baking sheet.
5. Bake in the preheated oven for about 20 minutes or until coating is crisp and golden and chicken is cooked and tender.
6. In the meantime, in a small saucepan, combine orange juice and peel with remaining dressing.
7. Heat on low flame, stirring constantly.
8. When cooked, slice the baked chicken into thick strips.
SERVING
9. Line 4 salad plates with salad greens.
10. Arrange strips of 1 chicken breast half on each.
11. Spoon the dressing over the chicken and salad greens.
12. Garnish with orange slices and edible flowers, if you like.
13. Serve the Bistro Chicken Salad immediately.
Chef
