Warm Barbecued Chicken Salad

Warm Barbecued Chicken Salad

Serves 2.

This is a great, versatile salad that could be easily adapted to complement a different dressing. We loved the chicken, and the barbecue vinaigrette was great too -- something different, unlike any dressing I had tried before.

Source: Cooking for the Weekend: Food for the Best of Times

1/4 c. all-purpose flour (or whole wheat flour)

2/3 t. salt

1/3 t. dried thyme, crumbled

1/3 t. dried mustard

1/3 t. sweet paprika

1/3 t. freshly ground black pepper

1 lb. boneless, skinless chicken breasts, cut into small pieces

1/3 c. corn oil

4 c. mixed salad greens

Barbecue Vinaigrette (recipe below)

In a wide, deep plate, mix together the flour, salt, thyme, mustard, paprika, and pepper. Coat the chicken with the flour and shake off the excess.

In a large skillet, warm the oil over medium-high heat. Add the chicken and cook 5 minutes, Turn and cook 3 minutes, until done. Drain on paper towels.

Divide the greens among two plates. Top the greens with hot or warm chicken. Drizzle the chicken and greens generously with the vinaigrette and serve immediately.

Barbecue Vinaigrette

1/8 c. tomato-based barbecue sauce

1 egg yolk, at room temperature

1 t. red wine vinegar

1 t. Dijon-style mustard

1/4 t. salt

1/4 t. freshly ground black pepper

1/3 c. olive oil

In a medium bowl, whisk together the barbecue sauce, egg yolk, vinegar, mustard, salt, and pepper. Gradually whisk in the oil; the dressing will thicken. Adjust the seasoning, if necessary.

A Note From The Little Lady: I added shredded cheddar cheese and toasted Ramen noodles for some extra flavor. I would've also added sliced red onion, but I didn't have any on hand.