|
Wash the chicken, bone and skin the four breast pieces, reserving the bones and skin for another
recipe. Boneless/skinless breasts can be purchased, but they are much more expensive, and the
chicken trimmings make great stock or snacks. Season both sides of chicken with CROUTON SEASONING.
Add 1 TB. olive oil to a large nonstick skillet, place on the stove over medium heat, add chicken
breasts. The chicken breasts should brown but not blacken; lift one up after half a minute, and
if it is already brown, turn the heat down a bit. A nice thick chicken breast will be perfectly
done after 10 minutes cooking over medium heat. Flip the breasts after 5 minutes. After 10
minutes total cooking time, remove to a plate. The chicken should rest for 10 minutes before
slicing. The 20 minutes time while the chicken is cooking and resting should be just about right
for chopping up all the salad items and making the croutons and dressing. To prepare salad,
remove the cores from the lettuce heads, wash and dry the leaves. Rip the leaves into bite-sized
pieces, and place in a large salad bowl. Wash and chop tomatoes, peel and slice carrots into
coins, mince or thinly slice the red onion. Keep the ingredients separate and don't add them
to the salad until just prior to serving, so the flavors are crisp. Croutons: to make croutons,
heat 1 TB. butter or olive oil in a large nonstick skillet. Add cubed bread, sprinkle generously
with CROUTON SEASONING. Toss the croutons while cooking, so all sides will be lightly golden.
If the pan gets dry, add the extra TB. of olive oil a tsp. at a time as needed. The croutons
should be crispy and golden in 3-5 minutes. Remove to a serving bowl or store in an airtight
container.
Dressing:
mix 2 TB. COUNTRY FRENCH VINAIGRETTE dressing base with 2 TB. water. Let stand 5
minutes. Add olive oil and balsamic or red wine vinegar, whisk or shake vigorously until
combined. Pour into a bottle with a cork or lid, so the dressing can be shaken to blend
immediately before it is put on the salad. When all of the ingredients are ready, cut
the chicken into ¼" slices and fan out over the bottom of four - six large dinner
plates. If desired, a bit of salad dressing can be drizzled over the chicken. Add all of
the salad ingredients except croutons to the bowl, pour about half of the dressing on the
salad, toss to coat the lettuce. Add more dressing if desired. Carefully place a good-sized
serving of salad onto each plate, topping with croutons. Serve with good bread and butter
for a simple, healthy, hearty meal.
Serves: 4-6
Prep. time: 15 minutes
Cooking time: 10 minutes
|
