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Chicken Piccata Salad Recipe
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Minced parsley||2 Tablespoon|
|Whipping cream||2 Tablespoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Skinned boned chicken breast halves||16 Ounce (Four 4 Ounce Pieces)|
|All purpose flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Sweet onion||1 Large, thinly sliced and separated into rings|
|Frozen lemonade concentrate||2 Tablespoon, thawed and undiluted|
|Torn romaine lettuce||4 Cup (64 tbs)|
|Slivered almonds||1⁄3 Cup (5.33 tbs), toasted|
|Capers||2 Tablespoon, drained|
Serving size: Complete recipe
Calories 2410 Calories from Fat 1351
% Daily Value*
Total Fat 153 g235.9%
Saturated Fat 27.3 g136.6%
Trans Fat 0.1 g
Cholesterol 305.9 mg
Sodium 1126.7 mg46.9%
Total Carbohydrates 132 g44.1%
Dietary Fiber 18.1 g72.2%
Sugars 31.2 g
Protein 131 g261.1%
Vitamin A 527.7% Vitamin C 263.9%
Calcium 48.7% Iron 83.1%
*Based on a 2000 Calorie diet
Gradually add oil, stirring well with a wire whisk; set aside.
Cut chicken into 2-mch strips.
Combine flour, paprika, salt, and pepper in a shallow bowl; dredge chicken in flour mixture.
Cook chicken in margarine in a large skillet over medium heat 10 minutes or until golden, turning frequently.
Remove chicken, and drain on paper towels; keep warm.
Add onion and lemonade concentrate to skillet.
Saute 3 minutes or until tender; remove onion from skillet.
Combine onion, lettuce, and almonds in a large bowl; toss gently.
Divide lettuce mixture evenly among individual serving plates; top evenly with chicken strips.
Drizzle evenly with reserved lemon juice mixture, and sprinkle with capers.