"Fried" Chicken Salad

So T-shirt Tuesday hasn’t happened for awhile, mainly because my photographer has been away. However, I’m hoping that will change in the next week or so! However, I do have a recipe to share. Nothing major, but it really satisfied a craving that I had for a crispy chicken salad from Chick-Fil-A. Definitely healthier! This dressing is my new favorite, from Gwyneth Paltrow’s My Father’s Daughter.

Salad:

Half of a heart of romaine stalk

Half of a green pepper

4 sundried tomatoes

1 boneless chicken breast, thawed and washed

2 tbsp Italian breadcrumbs

¼ tsp onion powder

¼ tsp garlic powder
½ tsp paprika
Pinch sea salt
Pinch pepper

Dressing:

1 tbsp Vermont maple syrup
2 tbsp red wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
Pinch sea salt
Pinch pepper

Preheat the oven to 375 degrees. While it’s heating, cut your chicken into strips. Combine breadcrumbs, onion powder, garlic powder, paprika, salt, and pepper in a bowl, and dredge the strips until well coated.

Spray a baking pan with olive oil, and place the strips into the pan, bake for 15-20 minutes, until strips are done. While the chicken is baking, chop the lettuce and peppers, and chop the tomatoes until fine.

For the dressing, combine the ingredients into a measuring cup, then whisk until blended.

Arrange the vegetables on a plate, and top with dressing, then chicken.

Enjoy!!