Quickly fried chicken fingers, crunchy homemade croutons, a tasty dressing, and fresh lettuce and pomegranate – this salad has all the features of a guaranteed crowd-pleaser.
Lettuce, Chicken, and Crouton Salad
- Cooking and Prep: 30 m
- Serves: 8
Prepare the Chicken
Heat oil in a frying pan over medium heat. Add chicken strips, honey, garlic, and black pepper. Stir fry for five minutes, until the chicken is cooked through.
Prepare the Dressing
Blend all ingredients together using an immersion blender.
Prepare the Croutons
Freeze roll or baguette. Slice into thin rounds using a mandoline or sharp knife.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Lay rounds on a lined baking sheet; sprinkle with a little oil and salt and bake for eight minutes, or until golden brown.
These croutons can be prepared up to two weeks in advance and stored in an airtight container. Alternately, you can use packaged croutons.
Place lettuce and pomegranate arils in a bowl. Toss with dressing. Add chicken strips and croutons and serve immediately.