This was a major mash up of leftovers and whatever we had in the fridge with some fresh chicken cutlets and it was the perfect summer salad. Filled with tons of nutrients, lots of colorful veggies, and the most delicious chicken cutlets.

Ingredients:

• Spring Mix Lettuce

• Cucumbers

• Red Onion

• Shredded Carrots

• Orange Bell Peppers

• Cherry Tomatoes

• Salad Topper (bought this at Costco it includes: sunflower seeds, dried cranberries, and pumpkin seeds)

• Chicken Cutlets

  • Ingredients: chicken breasts thinly cut, egg, breadcrumbs, whole wheat flour.

  • How to make the chicken cutlets: Add about 1 inch of oil to a skillet and let it heat up while you prep the cutlets. Slice the chicken breast in half so that they are fairly thin. I ca typically get 2 cutlets out of 1 breast. Dip the chicken breast in the flour, then the egg, and finally coat with the bread crumbs. Place it into the warm skillet and cook for about 5-8 minutes each side or until golden brown on the outside. The oil will splatter out of the skillet, I use a skillet cover to avoid this, but you can use foil if you do not have a cover.

• Peach White Wine Vinaigrette

  • I got this recipe from Half Baked Harvest- she has a great Rosemary Peach Chicken in a White Wine Pan Sauce that we made and we used the leftover sauce for this salad as the vinaigrette

  • Heres is the link to her recipe if you want to try this one out, I highly recommend it! https://www.halfbakedharvest.com/rosemary-peach-chicken-in-a-white-wine-pan-sauce/#bo-recipe