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Chicken: Mix the flour, cayenne, salt & Pepper together in a plastic bag. Paint the chicken with egg white and dust the breasts with the flour mixture. Melt the butter & oil in a skillet, over medium heat fry the chicken until cooked (apprx 8 minutes each side). Remove & Cool it. Slice into 1/2" strips. Vinaigrette: In a food processor or mini mixer combine the strawberry, Balsamic, tarragon, Splenda & light oil-whip until totally combined. Keep covered in fridge. Salad Preparation: Slice the cooled chicken across the breast into pieces apprx 1 1/2" by 1'2". Divide the spinach/lettuce mixture between four plates. Place the onion rings over the lettuce. Sprinkle on the feta cheese. Then place the chicken on top. Sprinkle on the blueberries. Let everyone add as much vinaigrette as they like to their salad. Enjoy!
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Rotisserie attachment for Weber kettle — whole chicken, prime rib