Deviled Chicken Salad




























-Chicken Cutlets
-1/4 Cup Soy Sauce
-2 Tablespoons Dijon Mustard
-1 Tsp. of Fresh Garlic
A little Veg Oil For Frying

-1 Avacado, Cut up Small
-1 Cucumber, chopped small
-1 Bunch Scallions-Pale white parts sliced small
-1 Bag Romaine Lettuce Leaves

-2 Tablespoons Mayonaise
-1 Tablespoon Strawberry Jam
-1 Teaspoon Lemon Juice
1 Tablespoon Boiling Hot water

Combine Soy Sauce, Dijon Mustard and Fresh Garlic in a medium sized bowl. Place chicken inside bowl and coat pieces completely. Marinate for half hour- an hour in refrigerator. In meantime combine strawberry jam with hot water and smooth out lumps then add  lemon juice and mayo in small bowl to make a dressing. Chop Veggies and put them in salad bowl along with lettuce. Then heat a frying pan with oil over low-med heat and fry pieces of chicken for 2-3 minutes on each side or until a little seared. Then chop the chicken up into small pieces and place inside the salad bowl with veggies. Add the dressing right before serving so as not to wilt the lettuce.














This was a real hit!

I served this with some frozen tater tots tossed with asian menu sweet and sour sauce and baked on 400 for 25 minutes.

And now just a little something nice:


                           Gigi.
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