Fried-Chicken Salad

Fried-Chicken Salad
Photo by Antonis Achilleos

Ingredients

  • 1 large tomato, chopped
  • 1 medium cucumber, peeled (optional), seeded, and diced
  • 2 small red onion, diced or finely chopped
  • 1 green bell pepper, seeded and diced
  • 1 large tomato, chopped
  • 1 10-ounce bag chopped romaine lettuce
  • 1 tablespoon extra-virgin olive oil
  • + 11 more ingredients
    • 1 12-ounce package Perdue Low Fat, Fully Cooked Chicken Breast Cutlets, Italian Style (4 cutlets)
    • ½ 8-ounce bottle chunky blue cheese dressing
    • 1 10-ounce bag chopped romaine lettuce
    • 1 tablespoon extra-virgin olive oil
    • 1 12-ounce package Perdue Low Fat, Fully Cooked Chicken Breast Cutlets, Italian Style (4 cutlets)
    • 1 teaspoon freshly ground black pepper
    • ½ 8-ounce bottle chunky blue cheese dressing
    • 1 medium cucumber, peeled (optional), seeded, and diced
    • 2 small red onion, diced or finely chopped
    • 1 green bell pepper, seeded and diced
    • 1 teaspoon freshly ground black pepper

In a large bowl, combine the lettuce, tomato, cucumber, bell pepper, and onion. Heat the oil in a skillet over medium heat. Add the cutlets and heat 1 1/2 minutes per side or until browned. Transfer to a cutting board and slice each into 6 pieces. Add the dressing to the salad and toss to combine...

View full recipe at My Recipes

Comments

Variations on Fried-Chicken Salad

  • Fried-Chicken Salad
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    • 6 tablespoons extra-virgin olive oil
    • 1 tablespoon Dijon mustard
    • 3 tablespoons red wine vinegar
    • +14 other ingredients
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    • 1 (15-ounce) can whole baby beets, drained and halved
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    • 6 1/2 teaspoons kosher salt
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