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Chicken Piccata Salad

Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine first 3 ingredients in a small bowl; stir well. Gradually add oil, stirring well with a wire whisk; set aside.

  2. Cut chicken into 2-inch strips. Combine flour, paprika, salt, and pepper in a shallow bowl; dredge chicken in flour mixture.

  3. 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.

  4. 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