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Chicken & Strawberry Salad

by Keith Brunell, Dallas, TX | Written on July 8, 2011

Enjoy the warm weather with this light summer salad and pair with a refreshing glass of white wine! Make this recipe even healthier by substituting grilled chicken.

1 (4 oz) Chicken Breast
6 oz Spring Lettuce Mix
1 Tbsp Red Onions, sliced
1/4 Cup Strawberry Vinaigrette
2 Strawberries, sliced
1 Tbsp Pine Nuts, toasted
1/4 Cup Goat Cheese

Seasoned Flour:
3 Cups Flour
1/3 Cup Parmesan Cheese
3/4 Tbsp Granulated Garlic
1/2 Tbsp Oregano
3/4 Tbsp Salt
1/2 Tbsp Freshly Ground Pepper

Strawberry Vinaigrette:
1/2 Tbsp Strawberry Sauce
3/4 Tbsp Red Wine Vinegar
1/4 tsp Dijon Mustard
1/2 tsp Honey
2 Tbsp Vegetable Oil
Dash of Salt & Pepper

1. Cut chicken breast into 4 equal strips then in half yielding 8 uniform pieces.

2. Seasoned Flour:
Place the Flour and remaining ingredients into a mixing bowl and completely incorporate.

3. Using a 3 step breading process, place the chicken pieces into the seasoned flour, eggs, and then into the seasoned flour mixture.

4. Place the Breaded Chicken into a pan with 1 tablespoon of cooking oil. Cook for 2-3 minutes or until golden brown, and flip over. Cook for an additional 2-3 minutes or until completely cooked, depending on the plumpness of your chicken breast. Place onto a paper towel lined tray.

5. Strawberry Vinaigrette:
Place the strawberry sauce, red wine vinegar, Dijon mustard, and honey into a mixer and blend for 2 minutes, fully incorporating all ingredients. With the mixer on, pour the vegetable oil in a slow steady stream into the base liquid creating an emulsification. Season with the salt & pepper mix.

6. Place the Spring Mix, Julienne Red Onions, and Strawberry Vinaigrette into a mixing bowl lightly tossing, and place onto the plate.

7. Garnish the top of the salad with Breaded Chicken, Quartered Strawberries, Toasted Pine Nuts, and Goat Cheese Dollops.

  • Teramarent

    The “African Meal”  Uggggly and over-priced.

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