Recipe for Pan-Fried Chicken Salad

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Yield:

1 servings

Ingredients:

Amount	Ingredient
5 oz	Boneless chicken breast
	Breading, (personal favorite flour, salt, black pepper)
	Light corn oil
1 qt	Loose salad
4 oz	Honey mustard dressing
2 oz	Diced tomato
2 oz	Diced hard boiled egg

Instructions:

Instructions: PROCEDURE:
Slice chicken into 1/2" slices. Heat oil in skillet (approx. 300 degrees).

Lightly bread chicken and place into hot skillet. While cooking, toss salad with dressing and place into serving dish. Top with egg, cheese and tomatoes. Remove cooked chicken from skillet and place over salad. Serve quickly as to keep chicken hot and salad cold.

Chef Tips: Keep salad chilled until serving time to prevent browning and wilting.

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