1 large sweet onion, thinly sliced and separated into rings
2 tablespoons frozen lemonade concentrate, thawed and undiluted
4 cups torn romaine lettuce
1/3 cup slivered almonds, toasted
2 tablespoons capers, drained
How to Make It
Combine first 3 ingredients in a small bowl; stir well. Gradually add oil, stirring well with a wire whisk; set aside.
Cut chicken into 2-inch strips. Combine flour, paprika, salt, and pepper in a shallow bowl; dredge chicken in flour mixture.
Cook chicken in margarine in a large skillet over medium heat 10 minutes or until golden, turning frequently. Remove chicken, and drain on paper towels; keep warm.
Add onion and lemonade concentrate to skillet. Saute 3 minutes or until tender; remove onion from skillet. Combine onion, lettuce, and almonds in a large bowl; toss gently. Divide lettuce mixture evenly among individual serving plates; top evenly with chicken strips. Drizzle evenly with reserved lemon juice mixture, and sprinkle with capers.