Chicken Over Jicama, Fennel, Radicchio & Peach Salad
Zesty, sweet and crunchy chicken cutlets are first marinated in Simply Dressed® Champagne Salad Dressing then breaded and pan-fried. Complete the meal with an equally sweet and crunchy salad using Simply Dressed® Pomegranate Salad Dressing.
Ready In: 30 Minutes
Prep Time: 15 Minutes Cook Time: 15 Minutes
Marinate Chicken:
Combine chicken with ½ cup Simply Dressed® Champagne Salad Dressing and minced garlic in a zipper-top bag or glass baking dish. Marinate for 1 hour, or up to 4 hours.
Make Bread Crumbs:
Combine plain bread crumbs, smoked paprika, salt, oregano, garlic powder, pepper and cayenne in a bowl. Toss to combine, then transfer to a shallow dish.
Bread Chicken:
Place remaining 1 cup Simply Dressed® Champagne Salad Dressing in a bowl. Remove chicken from marinade and discard used marinade. Dip each chicken breast in Simply Dressed® Champagne Salad Dressing, then in seasoned bread crumbs, shaking off excess. Dip breaded chicken breast back in Simply Dressed® Champagne Salad Dressing, then back in seasoned crumbs. Place on a lined baking sheet, and repeat with other chicken breasts. Heat ¼ inch vegetable oil in a large skillet over medium-high heat. Two at a time, fry cutlets until crisp and browned, about 3 minutes per side.
Make Salad: Combine radicchio, fennel, jicama and peach slices in a bowl, and toss with remaining amount Simply Dressed® Pomegranate Salad Dressing., lime juice, salt and pepper. Slice chicken into strips. Divide salad among 6 plates and top with sliced chicken.
