Chicken Cutlet Salad with Strawberry Balsamic Dressing

Chicken
6 thin-sliced chicken cutlets (about 1 pound)
1/3 cup corn meal
1/3 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil

Dressing
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup halved strawberries
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 teaspoon brown sugar
1/2 teaspoon roughly chopped fresh mint

Salad
1/4 cup pine nuts
2 cups washed and dried Bibb lettuce
2 cups arugula
8 strawberries, sliced
1/4 cup crumbled goat cheese

In bowl of food processor or blender, combine olive oil, balsamic vinegar, halved strawberries, salt, pepper, brown sugar and mint to make dressing. Blend until smooth. Pour half of dressing (about 1/3 cup) in ziplock 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 nonstick pan over medium heat. Reserve.

Heat oven to 200 degrees F. In shallow bowl, combine corn meal, flour, salt and pepper. Place a nonstick sauté 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 sauté 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, pine nuts and remaining one-half cup of dressing. Toss well. Add strawberries and goat cheese. Divide salad among four large plates. Top each with 2 pieces of warm chicken and serve.

Serves 4.

Nutritional Information, Per Serving:
530 calories; 35 g fat; 6 g saturated fat; 26 g carbohydrate; 3 g fiber; 5 g sugars; 29 g protein

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.