Chicken Piccata Salad


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4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 569
Caloriesfromfat 62 %
Fat 39.5 g
Satfat 8.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.7 g
Carbohydrate 23.6 g
Fiber 0.0 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 756 mg
Calcium 0.0 mg


1/3 cup fresh lemon juice
2 tablespoons minced fresh parsley
2 tablespoons whipping cream
1/3 cup vegetable oil
4 (4-ounce) skinned, boned chicken breast halves
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup margarine, melted
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


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.


Light and Luscious

January 1994
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