Chicken Piccata Salad Recipe
Ingredients
| Lemon juice | 1/3 Cup (16 tbs) | |
| Minced parsley | 2 Tablespoon | |
| Whipping cream | 2 Tablespoon | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| 4 (4-ounce) skinned, boned chicken breast halves | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Margarine | 1/4 Cup (16 tbs), melted | |
| Sweet onion | 1 Large, separated into rings | |
| 2 tablespoons frozen lemonade concentrate, thawed and undiluted | ||
| Torn romaine lettuce | 4 Cup (16 tbs) | |
| Slivered almonds | 1/3 Cup (16 tbs), toasted | |
| Capers | 2 Tablespoon, drained | |
Directions
Combine first 3 ingredients in a small bowl; stir well.
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.
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.
Chef
