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This is the time of year for salad. Lettuce in all its variations is the first garden vegetable to appear in spring–take advantage of it. A simply dressed lettuce salad is a wonderful side dish, and a full blown salad can be a meal in itself. Put the pieces of this salad together in whatever way you desire. Country French is listed as the dressing of choice, but any of our dressings work well. The chicken is nice for a salad meal, but can be skipped for a salad side dish. The possibilities for toppings are endless.


Chicken:

  • 1 package split chicken breasts–4 pieces
  • 1-2 tsp. SANDWICH SPRINKLE (CROUTON SEASONING)
  • 1 TB. olive oil

Salad:

  • 1 head romaine lettuce
  • 1 head softer, lighter lettuce, such as Boston
  • 2 good-sized red tomatoes
  • ½ small red onion, thinly sliced
  • 2 carrots

Croutons:

  • 2 Cups cubed bread (4 good slices–day old crusty French is perfect, or mix and match a slice of rye, wheat, French, etc.)
  • 1 TB. SANDWICH SPRINKLE (CROUTON SEASONING)
  • 1-2 TB. olive oil

Dressing:

  • 2 TB. COUNTRY FRENCH VINAIGRETTE dressing base
  • 2 TB. water
  • ½ Cup olive oil
  • ¼ Cup balsamic or red wine vinegar
       

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



Description
Price
Qty
Sandwich Sprinkle 1.2 oz. 1/4 cup jar
$3.99
Country French Vinaigrette 2.6 oz. 1/2 cup jar
$7.19


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