Fried Chicken Salad

Salad

Ingredients:

• 1/2 cup peanuts, finely chopped
• 3 tablespoons fine dry bread crumbs
• 1 tablespoon fresh basil, snipped
• 1/4 to 1/2 teaspoon crushed red pepper
• 4 medium skinless, boneless chicken breast halves
• 2 tablespoons margarine or butter, melted
• 2 tablespoons cooking oil
• 8 cups torn mixed greens
• 3 medium oranges, peeled and sectioned
• 3 medium tomatoes, cored and cut into wedges
• 8oz fresh mozzarella cheese, cut into 1/4-inch thick slices and quartered
• balsamic vinaigrette (below)

Instructions:

In a shallow dish combine the peanuts, bread crumbs, basil and crushed red pepper. Set aside. Rinse the chicken and pat dry. Brush each breast with margarine or butter, then dip in the peanut mixture, pressing firmly to coat. In a large saucepan cook the chicken breasts in hot oil over medium-low heat for 10 to 12 minutes or until the chicken is no longer pink, turning once. Cool slightly then cut into 1/2-inch thick slices. In a very large mixing bowl, combine the greens, orange sections, tomato wedges and cheese. Shake the balsamic vinaigrette and drizzle over everything, then toss to coat. Spoon the salad onto a large platter and top with the sliced chicken, then serve immediately.

Balsamic Vinaigrette

Ingredients:

• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon snipped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper

Instructions:

Combine all the ingredients in a glass jar with a sealable lid and shake well.