Warm lemon chicken salad

Contributed by Preston Maring, MD

Warm lemon chicken salad
Rain or shine the market will be back tomorrow. There are no mad cows at Happy Boys Farms. Consider a combination of their greens in the salad below. The recipe is excellent.

Servings: 4


  • 2 whole chicken breasts, boneless and skinless, sliced into 2” strips
  • 2 Tbsp frozen lemon juice, concentrate
  • 2 Tbsp fresh lemon juice
  • 3 cups mixed greens of choice
  • 1/2 cup almonds, slivered and toasted
  • 1/2 cup raisins
  • 3/4 cup unbleached flour
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1 Tbsp canola oil
  • Lemon dressing
  • 1/4 cup egg substitute (e.g., Egg Beaters)
  • 1 Tbsp frozen lemon juice concentrate
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Dijon mustard
  • 4 Tbsp white wine vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste


Marinate chicken breasts at room temperature for one hour in lemon juice concentrate and fresh lemon juice. Heat oil in skillet. Combine flour, paprika, salt and pepper. Dredge chicken strips in the seasoned flour — shake off excess flour. Sauté until browned. Toss greens with almonds and raisins. Toss the greens with 1 Tbsp dressing and top with warm chicken.

Nutrition Information (per serving)