Monday, July 16, 2012

crispy chicken (or fish) salad with pickles and lima beans

Thanks again, Real Simple.  Last night every person in our family enjoyed fish (enjoyed fish!) and the salad.  We just returned from a fabulous week in Southern California and I'm back and ready to get serious about healthy cooking and eating.  I should report that no one even commented on the lima beans!

crispy chicken (or fish) salad with pickles and lima beans (adapted from Real Simple, July 2012)
1 cup panko bread crumbs
1 1/2 pounds chicken tenders (we used 5 tilapia loins from Costco)
1 cup frozen lima beans
1/2 cup plain low-fat Greek yogurt
3 tablespoons light mayonnaise
1 teaspoon red wine vinegar
1 head romaine lettuce, leaves torn into bite-sized pieces (6 cups)
1/2 cup diced dill pickles
1/4 small red onion, thinly sliced (I used a sweet onion)

Heat oven to 450 degrees.  Season each piece of chicken or fish with salt and pepper.  Dredge in panko bread crumbs the place on a prepared baking sheet.  Bake until cooked through (took about 20 minutes for our fish).
Cook the lima beans according to the package directions; drain and let cool.
In a large bowl, whisk together the yogurt, mayo, vinegar, 3 tablespoons water (I used 1), and 1/4 teaspoon each salt and pepper.  Add the lettuce, pickles, onion and lima beans and toss to combine.  Serve topped with the chicken or fish.

What I have to say- Next time I will serve the fish on the side instead of on top of the salad.

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