Onion & Herb Chicken Breast BLT Sandwich
|Serving Per Recipe: 2|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 30g||46%|
|Saturated Fat 4.5g||23%|
|Total Carbs 38g||13%|
|Dietary Fiber 3g||12%|
|Vitamin A 120%|
|Vitamin C 70%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 (6-ounce)bag Spring Lettuce Mix
1/4 cuptoasted pecan halves (about 1 ounce)
1/4 cupbottled Vidalia Onion Salad Dressing
Preheat a toaster oven to 400°F for 5 minutes on the Bake setting. Remove 2 fillets from plastic pouch using ez-peel tabs. Place the fillets on a toaster oven tray. Bake for 20 to 25 minutes or until heated to 170°F internal temperature.
Slice each warmed chicken breast into 7 or 8 slices. Place about 2 cups spring lettuce mix on a plate. Top with a sliced chicken breast and half of the toasted pecans. Sprinkle with cracked black pepper, if desired. Repeat for a second salad.
Drizzle Southern Fried Chicken Breast Salad with 2 tablespoons Vidalia Onion Dressing and serve.
Fried Chicken Breast Salad With Vidalia Onion Pecan DressingAdd Your Comment