Peppery Chicken Salad

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 3
• 1/4 cup plain breadcrumbs
• 1 teaspoon black pepper
• 1 teaspoon lemon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 1/2 cups chicken broth (bouillon works too)
• 2 medium chicken breasts
• 0.5 (4 ounce) box mixed greens
• 3/4 cup seasoned croutons
• 1/2 cup parmesan cheese
• 1/2 cup feta cheese
• 1/2 cup peppercorn ranch dressing

Recipe

• 1 prepare the breading by pouring the bread crumbs, pepper, lemon pepper, onion and garlic powders in a ziploc bag. close and shake until mixed. add thawed chicken breasts to mixture and shake and close again until breasts are well-coated.
• 2 brown breasts on medium-high heat on both sides in a skillet (make sure this skillet has a lid, you will need it later). after browning, reduce heat to low, cover and cook for 20 minutes, turning twice.
• 3 sprinkle a little more lemon pepper to taste on the chicken breasts and then slowly add the broth. re-cover and cook for another 30 minutes on low. once chicken is finished it will be extremely tender, so you can cut or shred the chicken into small pieces.
• 4 combine croutons, cheeses, chicken, salad, and dressing in a large bowl. toss thoroughly and serve.