Sorry I have been MIA… life has been crazy and while I have been cooking (on occasion) for the kids I haven’t taken pictures or had time to document the recipes. Here’s a salad I made on Thursday that was particularly delicious. The salsa was great as a leftover and I would serve it alone as a side course to a summer meal.
1/2 red bell pepper, diced
In a large saute pan add a couple of Tbs of Olive oil and heat pan. Dip the chicken in to the breading mixture and cook approx 6 minutes on each side, (over med. high heat) or longer to achieve desired browness. As oil gets absorbed into the chicken you may want to add more to your pan. If some peices are particularly thick you may want to cut into the center to check for doneness. As each piece is done place on a paper towel to drain.
Cut or shred Romaine lettuce and place a handful in a bowl or plate. Place a large spoonful of salsa on top the the lettuce and some chicken on top of the salsa. Add one more layer of salsa on top of the chicken be sure to get a good bit of the dressing too.