Crunchy Creole Club Salad: Sandi's Recipe of the Week - June 2

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Sandi's "Recipe Of The Week"
June 2 - 8, 2007

"Crunchy Creole Club Salad"

Double Chili Burgers

Recipe Source:
2004 Issue
Recipes Plus Calendar

Serving Size: Makes 4 servings

Amount	Ingredient
1/3 cup	all purpose flour
3/4 cup	Renee's Gourmet Creole Dijon Sizzlin' Sauce, divided
1/3 cup	dry breadcrumbs
1/3 cup	cornflake crumbs
4	boneless, skinless chicken breasts
8 cups	baby salad greens (mesclun)
1 cup	grape (or cherry) tomatoes
1 cup	sliced English cucumber
1/4 cup	crumbled crisp bacon
1/2 cup	Renee's Gourmet Buttermilk Ranch Salad Dressing
	Pita crisps

Preparation Instructions:
Set out 3 shallow dishes. Place flour in one, 1/2 cup sauce in the second, and combined breadcrumbs and cornflake crumbs in the third. Dip chicken first into flour, then sauce, then into crumb mixture, patting firmly on both sides.
Arrange chicken on greased (or parchment paper lined) baking sheet. Bake at 400 degrees for 20 minutes, or until done.
Meanwhile set up 4 individual dinner plates. Evenly divide and arrange salad, tomatoes, cucumber, and bacon on each plate.
Slice each chicken breast and transfer onto salad. Drizzle chicken with additional Creole Dijon Sauce. Serve salad with buttermilk Ranch Salad Dressing; garnish with pita crisps. Serves 4.
Per serving: 40.4 g protein; 26.3 g fat; 24.5 g carbohydrates; 2.5 g dietary fibre; 501 calories.

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