Chicken Cutlet Salad with Strawberry Balsamic Dressing
- Chicken:6 thin-sliced chicken cutlets (about 1 pound)
- 1/3 cup corn meal
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbs vegetable oil
- Dressing:6 Tbs extra virgin olive oil
- 2 Tbs balsamic vinegar
- 1/2 cup halved strawberries
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 1 tsp brown sugar
- 1/2 tsp roughly chopped fresh mint
- Salad:1/4 cup pine nuts
- 2 cups washed and dried Bibb lettuce
- 2 cups arugula
- 8 strawberries, sliced
- 1/4 cup crumbled goat cheese
- In bowl of food processor or blender, combine olive oil, balsamic vinegar, halved strawberries, salt, pepper, brown sugar and mint to make dressing. Blend until smooth. Pour half of dressing (about 1/3 cup) in ziplock bag. Add chicken cutlets, seal, refrigerate and marinate for at least 30 minutes or overnight.
- While chicken is marinating, toast pine nuts by placing in nonstick pan over medium heat. Reserve.
- Heat oven to 200 F. In shallow bowl, combine corn meal, flour, salt and pepper. Place a nonstick sauté pan over medium heat and add 1 tablespoon vegetable oil. Remove chicken from marinade, one piece at a time, place in corn meal mixture and turn to coat both sides of cutlet. Place first three pieces of coated chicken in sauté pan and cook for 3 - 4 minutes per side, until browned. Repeat with last three pieces of chicken. Remove chicken to plate and place in oven to keep warm.
- In large bowl, combine lettuce, arugula, pine nuts and remaining one-half cup of dressing. Toss well. Add strawberries and goat cheese. Divide salad among four large plates. Top each with 2 pieces of warm chicken and serve.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.