Chicken Salad, Strawberry Vinaigrette Plus - cooking recipe

Ingredients

2 boneless skinless chicken breasts, medium size, rinsed and patted dry
1 egg white, lightly beaten
1/3 cup whole wheat flour
1/2 teaspoon cayenne
1 tablespoon butter
1 tablespoon oil
salt & pepper
3 cups fresh spinach
3 cups leaves lettuce, cleaned and torn
1 cup feta cheese, crumbled
1 medium sweet onion, cleand sliced and rings separated
1 1/2 cups fresh blueberries
1 cup fresh strawberries
3 tablespoons balsamic vinegar
1/4 cup light oil
1/2 teaspoon tarragon, dried
2 tablespoons Splenda sugar substitute

Preparation

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!