|2 servings||calories per servings 510||protein serving 35 g||carbs per serving 22 g||total fat per serving 32 g|
No one ever outgrows chicken fingers with salad for dinner, especially when the chicken is seasoned well, breaded with crispy panko, and served the super-fresh salad is tossed with a bold Sweet Garlic dressing and tangy feta cheese. It’s a meal that’s easy to make and easy to love.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||22 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Cut or tear lettuce into bite-size pieces.
• Halve tomatoes.
• Pick and chop parsley and cilantro leaves.
SPLIT CHICKEN BREASTS
• Position 1 chicken breast on a cutting board with the thickest side facing your dominant hand.
• Center a sharp knife in the middle of the breast, parallel to the board. Rest your other hand on the chicken.
• Keeping your knife parallel, cut through the chicken breast.
• Repeat with remaining chicken breast.
• Place 1 chicken piece between 2 sheets of plastic wrap or in an open resealable bag.
• Pound with a meat mallet or heavy skillet until it is about half as thick as it was.
• Repeat with remaining 3 pieces.
• Season chicken on all sides with a total 1/2 teaspoon PeachDish Salt.
• Transfer chicken to a bowl.
• Add enough milk to cover (save any remaining for another use).
• Turn chicken to coat.
• Spread flour on a plate.
• Spread panko on another plate.
• Dredge chicken in flour.
• Return to milk, then coat in panko.
• Place a skillet over medium-high heat. Add 1/4-inch cooking oil. When oil is hot, add chicken, leaving space between each piece. Cook without disturbing until golden-brown on bottom, 4-5 minutes.
• Flip chicken. Cook until browned on other side, 1-2 minutes.
• Transfer chicken to a paper towel-lined plate.
Tip: If your skillet is not large enough, cook in batches.
In a large bowl toss together lettuce, tomato, parsley, cilantro, feta, almonds and half of vinaigrette. Taste and adjust seasoning as desired with remaining vinaigrette and remaining PeachDish Salt.
• Slice chicken into thin strips.
• Divide salad between 2 plates.
• Top salad with chicken, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...