Chicken Salad - cooking recipe

Ingredients

1/3 cup vegetable or olive oil
1 lb winter squash, peeled, cut into 3/4 inch pieces
2 None chicken breasts, halved horizontally, pounded to 1/3 inch thick
1/4 cup all-purpose flour
1 None egg, lightly whisked
1 cup dried breadcrumbs
1/3 cup fresh flat-leaf parsley leaves
1 (13.5 oz) can red kidney beans, drained, rinsed
3.5 oz mixed greens
1/4 cup salad dressing of choice

Preparation

Heat 3 tbsp oil in a large frying pan over high heat. Add squash and cook for 5 mins, or until browned and tender. Set aside and wipe pan clean.
Season chicken and coat in flour, egg then breadcrumbs. Add remaining oil to frying pan and place over medium-high heat. Cook chicken for 5 mins, or until browned and cooked through. Slice then toss with squash, parsley, beans, mixed greens and dressing. Serve.