Fried Chicken Breast Salad With Vidalia Onion Pecan Dressing
|Serving Per Recipe: 2|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 27g||42%|
|Saturated Fat 5g||25%|
|Total Carbs 43g||14%|
|Dietary Fiber 3g||12%|
|Vitamin A 50%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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4 ouncesiceberg or Bibb lettuce mix
2 (6-inch)flour tortillas
1/4 cupbottled ranch dressing
2 smalltomatoes, thinly sliced
Pickled Vegetables for serving on the side, if desired
Using ez-peel tab pull open pouch to vent. Place 2 fillets on microwave safe plate. Microwave on high for 2 to 2 ½ minutes or until heated to 170°F internal temperature. Let stand for 30 seconds before handling plastic film. Remove chicken from plastic pouch.
Slice each warmed chicken breast into 7 or 8 slices. Place a flour tortilla on a cutting board. Top the tortilla with lettuce and sliced tomato. Add the chicken strips. Drizzle with 2 tablespoons of ranch dressing.
Roll up the Southern Fried Chicken Breast Sandwich Wrap and place on a plate. Serve with pickled vegetables if desired.
Southern Fried Chicken Breast Sandwich WrapAdd Your Comment