- 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 SANDWICH SPRINKLE.
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 SANDWICH SPRINKLE. 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 1/4" 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.
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