Ingredients
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2 boneless skinless chicken breasts, medium size, rinsed and patted dry
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1/3 cup whole wheat flour
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1/2 teaspoon cayenne
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1 tablespoon butter
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1 tablespoon oil
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salt & pepper
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3 cups fresh spinach
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3 cups leaves lettuce, cleaned and torn
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1 cup feta cheese, crumbled
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1 medium sweet onion, cleand sliced and rings separated
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1 1/2 cups fresh blueberries
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1 cup fresh strawberries
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3 tablespoons balsamic vinegar
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1/4 cup light oil
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1/2 teaspoon tarragon, dried
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2 tablespoons Splenda sugar substitute
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1 egg white, lightly beaten
Instructions
- Chicken: Mix the flour, cayenne, salt & Pepper together in a plastic bag.
- Paint the chicken with egg white and dust the breasts with the flour mixture.
- Melt the butter & oil in a skillet, over medium heat fry the chicken until cooked (apprx 8 minutes each side).
- Remove & Cool it. Slice into 1/2" strips.
- Vinaigrette: In a food processor or mini mixer combine the strawberry, Balsamic, tarragon, Splenda & light oil-whip until totally combined. Keep covered in fridge.
- Salad Preparation: Slice the cooled chicken across the breast into pieces apprx 1 1/2" by 1'2".
- Divide the spinach/lettuce mixture between four plates.
- Place the onion rings over the lettuce.
- Sprinkle on the feta cheese.
- Then place the chicken on top.
- Sprinkle on the blueberries.
- Let everyone add as much vinaigrette as they like to their salad.
- Enjoy!