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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida Ingredients:
3 tablespoons butter, melted |
1 cup chopped pecans |
1/2 teaspoon salt |
1/4 cup king arthur unbleached all-purpose flour |
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces |
1/2 cup canola oil |
7 cups torn romaine |
1 cup seedless red grapes |
1/2 cup dried cranberries |
1/2 cup shredded sharp cheddar cheese |
1 cup vidalia onion or honey mustard salad dressing |
Directions:
1. Pour butter into a 15-in. x 10-in. x 1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.
2. Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels.
3. In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing. Yield: 12 servings (3/4 cup each).
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