A Bit Of Everything Chicken Salad Recipes

Steps:

• For the chicken: Heat a large skillet over medium heat.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl.
• Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko.
• Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest.
• For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.
• For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.)

Steps:

• Whisk together dressing ingredients (lemon juice - mustard), whisking in oil in a slow stream.
• Dressing will be used for both marinating the chicken and for salad dressing.
• With one third of the dressing (reserving 2/3 of the dressing for salad dressing) marinate chicken for 1 hour and then broil chicken, discarding the marinade.
• Shred or chop chicken.
• Mix together salad ingredients (spinach - orange) with shredded chicken.
• Toss.
• Garnish with cashews, sunflower seeds, raisins and green onion.
• Toss.
• Whisk dressing again and then toss salad with remaining dressing (or 2/3 of the original dressing).