-
1
FOR THE SWEET AND SOUR DRESSING:.
-
2
1/2 cup light oil.
-
3
1/4 cup apple cider vinegar.
-
4
1/3 cup sugar.
-
5
1/2 teaspoon dry mustard.
-
6
1/4 teaspoon salt.
-
7
I use a hand immersion blender to make this as it really whips up the ingredients good and it should be somewhat thick when done.
-
8
It also dissolves the sugar.
-
9
Put this in the fridge for about an hour before using.
-
10
FOR THE CHICKEN SALAD.
-
11
Place one chicken breast half boned side up between two pieces of plastic wrap and pound until its 1/4 inch thick.
-
12
Remove the plastic.
-
13
Wrap and repeat with the other chicken breasts.
-
14
In a shallow pan, combine flour, salt and pepper.
-
15
Coat the chicken pieces with the flour mixture.
-
16
In a large skillet melt the margarine.
-
17
Saute the chicken 10-12 minutes or until no longer pink, turning once.
-
18
Cut crosswise into 1/2 inch slices.
-
19
Keep them warm.
-
20
Arrange lettuce on individual plates or one big one.
-
21
Top with chicken, cherry tomatoes halved and avocado cubes.
-
22
Serve with dressing.
-
23
*A 10 oz.
-
24
pkg.
-
25
of frozen breaded chicken fillets can be substituted for the chicken breasts.
-
26
Just prepare according to package directions.
-
27
Bon Appetit!
