Chicken Salad

• 1/3 cup vegetable or olive oil
• 1 lb winter squash, peeled, cut into 3/4 inch pieces
• 2 None chicken breasts, halved horizontally, pounded to 1/3 inch thick
• 1/4 cup all-purpose flour
• 1 None egg, lightly whisked
• 1 cup dried breadcrumbs
• 1/3 cup fresh flat-leaf parsley leaves
• 1 (13.5 oz) can red kidney beans, drained, rinsed
• 3.5 oz mixed greens
• 1/4 cup salad dressing of choice

1. Heat 3 tbsp oil in a large frying pan over high heat. Add squash and cook for 5 mins, or until browned and tender. Set aside and wipe pan clean.
2. Season chicken and coat in flour, egg then breadcrumbs. Add remaining oil to frying pan and place over medium-high heat. Cook chicken for 5 mins, or until browned and cooked through. Slice then toss with squash, parsley, beans, mixed greens and dressing. Serve.

vegetable, winter, chicken breasts, allpurpose, egg, breadcrumbs, parsley, red kidney beans, mixed greens, salad dressing

Taken from recipes-plus.com/api/v2.0/recipes/30260 (may not work)