By San Diego Dining Dish
So T-shirt Tuesday hasn’t happened for awhile, mainly because my photographer has been away. However, I’m hoping that will change in the next week or so! However, I do have a recipe to share. Nothing major, but it really satisfied a craving that I had for a crispy chicken salad from Chick-Fil-A. Definitely healthier! This dressing is my new favorite, from Gwyneth Paltrow’s My Father’s Daughter.
More Chicken Salad Recipe:
Ingredients:
Salad:
- Half of a heart of romaine stalk
- Half of a green pepper
- 4 sundried tomatoes
- 1 boneless chicken breast, thawed and washed
- 2 tbsp Italian breadcrumbs
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp paprika
- Pinch sea salt
- Pinch pepper
Dressing:
- 1 tbsp Vermont maple syrup
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- Pinch sea salt
- Pinch pepper
Directions:
- Preheat the oven to 375 degrees. While it’s heating, cut your chicken into strips. Combine breadcrumbs, onion powder, garlic powder, paprika, salt, and pepper in a bowl, and dredge the strips until well coated.
- Spray a baking pan with olive oil, and place the strips into the pan, bake for 15-20 minutes, until strips are done. While the chicken is baking, chop the lettuce and peppers, and chop the tomatoes until fine.
- For the dressing, combine the ingredients into a measuring cup, then whisk until blended.
- Arrange the vegetables on a plate, and top with dressing, then chicken.
- Enjoy!!
