Title: Pan-Fried Chicken Salad
Categories: Shelf life, Shelf3
Yield: 1 servings

5 oz Boneless chicken breast
Breading; (personal favorite
--
; flour, salt, black
; pepper)
Light corn oil
1 qt Loose salad
4 oz Honey mustard dressing
2 oz Diced tomato
2 oz Diced hard boiled egg
2 oz Shredded cheese; (personal
; preference)

PROCEDURE:

Slice chicken into 1/2" slices. Heat oil in skillet (approx. 300 degrees).
Lightly bread chicken and place into hot skillet. While cooking, toss salad
with dressing and place into serving dish. Top with egg, cheese and
tomatoes. Remove cooked chicken from skillet and place over salad. Serve
quickly as to keep chicken hot and salad cold.

Chef Tips: Keep salad chilled until serving time to prevent browning and
wilting.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.