Southwest Chicken Salad

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This is a favorite in our home. I make it at least once every two weeks. It’s easy to prepare and tastes delicious. Serves two.

Ingredients

Salad (preferably dark or red full-bodied lettuce leaves, butter lettuce, spinach, and/or arugula)

2-3 Teaspoons of Olive oil

1/2 Pound of chicken (cubed)

1 Yellow onion

Pinch of salt and pepper

1/3 Cup of Italian dressing

Splash of balsamic vinegar

Splash of chicken broth

1/4 – 1/2 cup breadcrumbs (depending on how much seasoning you prefer. I usually do 1/2 cup)

Grated cheddar cheese (or substitute your favorite kind of cheese)

Directions

Wash and dry lettuce, fill two bowls, set aside. Put olive oil, salt, and pepper in frying pan on medium-high heat, dice onion. Add onion to olive oil once it is sizzling, turn from medium-high to medium heat. Cut chicken into cubes. Fry onions until they are soft, then add chicken. Cook for 2-3 minutes on medium heat then add balsamic vinegar and Italian dressing. Cook for another 5-7 minutes or until chicken is cooked through. Add splash of chicken broth. Cook 1 minute, add breadcrumbs. Stir everything together gently. Turn off heat and pour chicken and juices over lettuce, then sprinkle grated cheese on top.

Enjoy!

-Kristen

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