Ooh, the Carolina. My husband requests this salad at least once every two weeks, especially in the hot hot summer. Did you know that it hit over 100° today? Ridiculous. Factor in the sticky humidity that constantly blankets us and you’ve got yourself a sweat box. Good skin? Yes, the dewiest, most gorgeous skin. But an enjoyable afternoon spent reading outside? I don’t think so.
Hot weather welcomes dinner salads and this one is legit. I made Pretzel and Pecan Encrusted Tilapia not too long ago and I made extra breading for a night just like tonight! The breading saves beautifully in an airtight container. For the recipe, click here.
Dinner salads are an excuse to clean out your produce drawer. Pretty much anything goes… and goes VERY well, so play around!!
Time: 10 minutes
1 chicken breast
1/3 – 1/2 c. pretzel and pecan breading
1 tbsp. coconut oil (canola or vegetable oil would also work… coconut is just better for you and pan fries wonderfully)
The following list is what I used in my salad tonight. You can use whatever you have!
grapes (strawberries or nectarines work well, too)
bacon, cooked and crumbled
salad dressing of your choice
Dry chicken breast and dice into bite sized pieces. In a shallow dish or plate, pour breading and press chicken pieces into the breading to coat.
In a pan over medium heat, melt coconut oil. Once melted and heated to temperature, add chicken and cook 1-2 minutes per side, or until no longer pink in the middle.
Fill large bowls or deep plates with lettuce and other ingredients. Top with chicken. Yum!
- Make your own croutons… Slice a piece of bread into cubes, top with a little butter, garlic, and Italian seasoning. Place under the broiler for 2-3 minutes, until golden brown. Yum!
- No egg bath is needed to coat the chicken. The breading will stick to the bare chicken and holds up nicely in the pan since it is fried for such a short period of time. Why add the calories if they aren’t really needed?