10-Minute Chili-Chicken Salad

Ingredients

• 3 T all-purpose flour
• 4 t chili powder
• 1 t salt
• 1/4 t ground red cayenne pepper
• 1 lb. skinless, boneless chicken breasts
• 3 T olive oil
• 1 medium zucchini, cut into bite-sized chunks
• 1 medium yellow squash, cut into bite-sized chunks
• 1 large clove garlic, crushed
• 1 large fresh, ripe tomato, cut into bite-sized chunks
• 2 T chopped fresh parsley, optional
• 1 T freshly squeezed lime juice
• Lettuce leaves

Directions

In 1-gallon plastic bag combine flour, chili powder, 3/4 t salt and ground red pepper. Cut chicken breasts into 1/2-inch wide strips; shake, one half at a time, in flour mixture to coat completely.

In 12-inch skillet over medium-high heat, heat 2 tablespoons oil; add chicken strips; cook 3 to 4 minutes, stirring frequently until well browned on all sides and cooked through. Using slotted spoon, remove chicken to large bowl.

To drippings in skillet add remaining 1 tablespoon oil; heat over medium heat. Add zucchini, squash and garlic; cook about 5 minutes, stirring occasionally until vegetables are crisp-tender. Using slotted spoon, remove vegetables to bowl with chicken; add tomato, parsley, lime juice and remaining 1/4 teaspoon salt. Toss well to mix.

To serve: Line large serving platter with lettuce leaves; spoon chicken mixture over lettuce.

Submitted 6/13/05.
Source: Redbook:Sept. 1988
Submitted By: Linda Wilson
lwilson@mail.heritage.com
10-Minute Chili-Chicken Salad