Confetti Salad with Chicken or Prawns

½ cup tomato juice
½ cup of your favorite non-fat Italian dressing
1 tablespoon cilantro, chopped
1 tablespoon Anaheim pepper, roasted, seeded, skinned, stemmed, and chopped

Combine all ingredients 2 hours prior to serving.
Chicken or Shrimp
4 3-ounce chicken breasts, boneless and skinless
or 6 prawns, shelled and butterflied with tail on
1 egg
1 cup milk
½ cup flour
salt and pepper to taste
1 cup cooked tortilla chips (preferably multi-color), crushed
2 tablespoons olive oil

Dip the chicken or shrimp in egg wash (egg and milk mixed together), dredge in the flour mixed with salt and pepper, and then dip once again into the egg wash. Finally, press the chicken or shrimp into the crushed tortillas. In a heavy sauté pan, place the olive oil and cook the chicken or shrimp over medium heat for 2-3 minutes on each side, or until done.
4 cups baby greens
1 avocado, seeded, skinned, and sliced
½ cup carrot, shredded
½ cup jicama, shredded
1 tomato, quartered
2 tablespoons black olives, chopped

Toss ingredients together. Place the salad on serving plates, top with chicken or shrimp and finish with dressing.

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