This was just a clean-out-the-fridge salad that came together well. I had a leftover chicken palliard and some leftover peppercorn dressing that I paired with what I had in the fridge. Radishes, butter lettuce, and avocado give it a summery touch, while bacon and avocado add much-needed fat.
1 leftover chicken palliard (recipe below)
1 cup butter lettuce, torn into pieces
2 large radishes, sliced
1/3 or so of an English cucumber, sliced
1 oz gruyere, cubed
1/4 avocado, sliced
2 slices cooked center cut bacon, crumbled
1 shallot, sliced
1-2 tbsp Penzey’s creamy peppercorn dressing, made from spice mix
Assemble ingredients and toss with dressing.
2 large breasts chicken, cut in half lengthwise
1/4 cup (or less) flour, for dredging
salt and pepper
1 tbsp or so olive oil
Pound each piece of chicken thin. Season with salt and pepper and toss with flour.
Heat oil in pan. Sear and cook through.