Chicken and Salad

Season both sides of chicken with SMOKED SPANISH PAPRIKA and salt. Heat 1 TB. olive oil in a large skillet on medium heat and, when hot, add chicken breasts. A nice thick chicken breast will be perfectly done after 10 minutes cooking over medium heat. Flip the breasts after 5 minutes. When done, set aside to rest for a few minutes before slicing. Clean and cut the salad items and make the croutons and dressing while the chicken is cooking. To prepare salad, remove the cores from the lettuce heads and the large ribs from the romaine leaves, wash and dry. Rip into bite-sized pieces, place in a large salad bowl. Wash and chop tomatoes, peel and slice carrots into coins, and mince or thinly slice the red onion. Combine the salad just prior to serving so the flavors are crisp. Slice the chicken into bite-sized pieces. Toss most of the dressing with the salad greens; divide between 2-4 plates, top with chicken pieces and croutons. Serve with extra dressing on the side.

Croutons:

To make croutons, heat 1 TB. butter or olive oil in a large skillet. Add cubed bread, sprinkle generously with SANDWICH SPRINKLE. Toss the croutons while cooking, so all sides will be lightly golden. If the pan gets dry, add the extra TB. of oil or butter a tsp. at a time as needed. The croutons should be crispy and golden in 3-5 minutes. Remove to a serving bowl or store in an airtight container.

Dressing:

mix 2 TB. CREAMY PEPPERCORN dressing base with 2 TB. water. Let stand 5 minutes. Add mayo, sour cream, and balsamic or red wine vinegar, whisk or shake vigorously until combined.