Name: Chicken Romaine Salad
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 3 tablespoons butter, melted -; 1 cup chopped pecans -; 1/2 teaspoon salt -; 1/4 cup all-purpose flour -; 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces -; 1/2 cup canola oil -; 7 cups torn romaine -; 1 cup seedless red grapes -; 1/2 cup dried cranberries -; 1/2 cup shredded sharp cheddar cheese -; 1 cup Vidalia onion or honey mustard salad dressing -

Ingredients for - Chicken Romaine Salad

1. 3 tablespoons butter, melted

2. 1 cup chopped pecans

3. 1/2 teaspoon salt

4. 1/4 cup all-purpose flour

5. 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces

6. 1/2 cup canola oil

7. 7 cups torn romaine

8. 1 cup seedless red grapes

9. 1/2 cup dried cranberries

10. 1/2 cup shredded sharp cheddar cheese

11. 1 cup Vidalia onion or honey mustard salad dressing

How to cook deliciously - Chicken Romaine Salad

1 . Stage

Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.

2 . Stage

Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels.

3 . Stage

In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.