Chicken Piccata Salad

• 1/3 cup fresh lemon juice
• 2 tablespoons minced fresh parsley
• 2 tablespoons whipping cream
• 1/3 cup vegetable oil
• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup margarine, melted
• 1 large sweet onion, thinly sliced and separated into rings
• 2 tablespoons frozen lemonade concentrate, thawed and undiluted
• 4 cups torn romaine lettuce
• 1/3 cup slivered almonds, toasted
• 2 tablespoons capers, drained

1. Combine first 3 ingredients in a small bowl; stir well. Gradually add oil, stirring well with a wire whisk; set aside.
2. Cut chicken into 2-inch strips. Combine flour, paprika, salt, and pepper in a shallow bowl; dredge chicken in flour mixture.
3. Cook chicken in margarine in a large skillet over medium heat 10 minutes or until golden, turning frequently. Remove chicken, and drain on paper towels; keep warm.
4. Add onion and lemonade concentrate to skillet. Saute 3 minutes or until tender; remove onion from skillet. Combine onion, lettuce, and almonds in a large bowl; toss gently. Divide lettuce mixture evenly among individual serving plates; top evenly with chicken strips. Drizzle evenly with reserved lemon juice mixture, and sprinkle with capers.

lemon juice, parsley, whipping cream, vegetable oil, flour, paprika, salt, pepper, margarine, sweet onion, frozen lemonade concentrate, torn romaine lettuce, slivered almonds, capers

Taken from www.myrecipes.com/recipe/chicken-piccata-salad (may not work)