Fresh Chicken Salad With Baby Greens Food

PARMESAN CHICKEN WITH MIXED BABY GREENS

Steps:

• Stir together panko, Parmesan, and marjoram on large plate. Whisk egg in small shallow bowl. Place chicken in plastic bag. Using rolling pin, pound to flatten to 1/2-inch thickness. Place chicken on plate; sprinkle with salt and pepper. Brush on all sides with egg. Dredge in panko mixture, turning to coat evenly.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and cook until deep golden and cooked through, about 4 minutes per side. Transfer chicken to plate. Reduce heat to medium; cool skillet slightly. Add remaining 2 tablespoons oil and vinegar. Stir, scraping up browned bits, until vinaigrette is just hot.
• Divide baby greens among 4 plates. Drizzle with vinaigrette and top with chicken. Sprinkle with pepper and serve.

MIXED BABY GREENS SALAD WITH MANDARIN ORANGES

Steps:

• Combine greens, oranges and cucumber in a salad bowl. In a small bowl, combine vinegar and sugar. Whisk in vegetable oil and sesame oil. Pour dressing over salad. Add sesame seeds, salt and pepper and toss.

GRILLED CHICKEN AND MIXED GREENS SALAD

Steps:

• In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

CHICKEN & APPLE SALAD WITH GREENS

Steps:

• In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.