Chili Chicken Salad
List of 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
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.