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1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
3 tablespoons fresh lime juice, divided
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
2 teaspoons water
1 teaspoon sugar
1/8 teaspoon red pepper sauce
2 tablespoons cornmeal
1 tablespoon all-purpose flour
4 cups mixed salad greens
3 green onions, thinly sliced
1 large Red Delicious apple, cored and julienned


 

In medium bowl, combine chicken, 1 tablespoon lime juice, 2 teaspoons olive oil, garlic, cumin, chili powder, and salt; set aside 10 minutes.

In small bowl, whisk together remaining lime juice, 1 teaspoon olive oil, water, sugar, and hot pepper sauce; set aside.

<SPAN class=body>Combine cornmeal and flour in small bowl. </SPAN>

<SPAN class=body>Dip chicken pieces in cornmeal mixture, coating all sides. </SPAN>

<SPAN class=body>Heat remaining oil in large non-stick skillet over medium heat until hot. </SPAN>

<SPAN class=body>Add chicken, cook, stirring 5 to 7 minutes or until brown and thoroughly cooked; remove from skillet, drain on paper towels.</SPAN>

<SPAN class=body>In large bowl, toss salad greens with reserved dressing. </SPAN>

<SPAN class=body>In medium bowl, combine chicken, onion and apple. </SPAN>

<SPAN class=body>In large bowl, toss salad with reserved dressing. </SPAN>

<SPAN class=body>Arrange salad greens on serving platter; top with chicken mixture. </SPAN>

<SPAN class=body>Serve immediately</SPAN>
 
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