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Chicken Piccata Salad

Healthycooking's picture
Ingredients
  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)
  Paprika 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Salad
Ingredient: 
Chicken

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