July 21, 2010

Garden Chicken Salad with Summer Beans

Quite the hodge podge all of the flavors came together by adding a bit of goat cheese.  This chicken type of salad always gets RAVES even for guests.  The breading is so light and complimentary to the chicken.  Adding the chicken makes this salad hearty enough for a dinner.

Serves 2-4 people
Beans - clean and blanch cool immediatly so they do not continue cooking
Corn - quickly blanch and set aside
1/2 sweet onion
4 cloves garlic
salad greens
4 - 6 chicken cutlets thin
1/2 c. flour
1/2 c. breadcrumbs seasoned with salt and pepper
1/4 c. parmesean
2 eggs beaten
goat cheese crumbles 
1 part vinegar I used raspberry wine vinegar
3 parts good olive oil
dash mustard
salt and pepper to taste
shake until dressing comes together

Blanch beans, corn and cauliflower separately
Caramalize onions and add the garlic toss in blanched veggies and set aside
On separate plates spread out flour, bread crumbs & parmesean, and eggs
Dredge chicken in flour then eggs then breadcrumbs
Drop into skillet over medium heat with an olive oil coating
Brown each side of chicken
Add greens to salad bowl and toss with dressing
Top with onion and vegetable mix
Slice chicken into strips 
Top with cheese