Chicken Piccata Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 569
  • Calories from fat: 62%
  • Fat: 39.5g
  • Saturated fat: 8.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.7g
  • Carbohydrate: 23.6g
  • Fiber: 0.0g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 756mg
  • Calcium: 0.0mg


  • 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


  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.
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