Chicken Piccata Salad
|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|
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.