Penn Herb Wellness Guide
Chicken Cutlet Salad with Strawberry Balsamic Dressing
- Chicken6 chicken cutlets, thinly sliced (about 1 lb)
- 1/3 cup corn meal
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbs vegetable oil
- Strawberry Balsamic Dressing6 Tbs olive oil
- 2 Tbs balsamic vinegar
- 1/2 cup strawberries, halved
- 1/4 tsp salt
- 1/8 tsp pepper, freshly ground
- 1 tsp brown sugar
- 1/2 tsp fresh mint, chopped
- Salad:1/4 cup pine nuts
- 2 cups Bibb lettuce, washed and dried
- 2 cups arugula
- 8 strawberries, sliced
- 1/4 cup goat cheese, crumbled
- Strawberry Balsamic DressingIn bowl of food processor or blender, combine olive oil, balsamic vinegar, halved strawberries, salt, pepper, brown sugar, and mint; blend until smooth.
- Pour half of the dressing into a zip-lock bag. Add chicken cutlets, seal, refrigerate and marinate for at least 30 minutes or overnight.
- While chicken is marinating, toast pine nuts by placing in a non-stick pan over medium heat; reserve.
- Heat oven to 200 F.
- In a shallow bowl, combine corn meal, flour, salt, and pepper. Place a non-stick saut pan over medium heat and add 1 tablespoon vegetable oil.
- Remove chicken from marinade, one piece at a time, place in corn meal mixture and turn to coat both sides of cutlet.
- Place first three pieces of coated chicken in saut pan and cook for 3-4 minutes per side, until browned. Repeat with last three pieces of chicken. Remove chicken to plate and place in oven to keep warm.
- In large bowl combine lettuce, arugula, toasted pine nuts, and remaining one-half cup of dressing; toss well. Add strawberries and goat cheese. Divide salad among four plates and top each with two pieces of warm chicken and serve.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2021.