Friday, February 27, 2015

Peppery Chicken Salad

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


  • 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


  • 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.

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