2
packages (7.5 oz each) Caesar salad kit with lettuce, dressing, Parmesan cheese and croutons
1
tomato, cut into 8 wedges
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Steps
1
In shallow dish, stir Bisquick mix and pepper. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.
2
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 12 to 14 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F).
3
In large serving bowl, toss salad ingredients; divide evenly onto individual plates. Cut chicken crosswise into 1/2-inch slices; place on top of salads. Top with tomato.
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Coat the chicken up to 4 hours ahead of time to cut down on last-minute preparation. Keep the chicken in the fridge.
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