Hot Chicken Salad recipe

[JOH]

Ingredients:

* ½ pound skinless and boneless chicken breast meat, cut into ½-inch thick strips
* salt
* freshly ground black pepper
* ½ cup all-purpose flour
* 2 tablespoons vegetable oil
* 2 tablespoons toasted pine nuts
* 2 small bell peppers, 1 green and 1 red, seeded and cut into ½-inch thick strips
* 3 tablespoons chopped fresh dill
* 2 tablespoons fresh ground garlic
* 2 tablespoons red wine vinegar
* 8 leaves romaine lettuce (for garnish)
* 1 tomato, cut into 8 wedges (for garnish)
* 4 sprigs fresh curly leaf parsley (for garnish)

Method:
Season the chicken pieces with the salt and pepper to taste. Lightly dredge the chicken in the flour, shaking off the excess. Heat the oil in a large skillet. Brown the chicken, over medium-high heat, about 5 minutes.
When the chicken is golden brown, scatter the pine nuts, peppers, dill, and garlic over the chicken, and add the vinegar. Shake the pan to distribute the peppers and herbs evenly. Continue cooking 5 minutes more or until the peppers are soft and chicken is cooked through. Adjust the seasoning with the salt and pepper.

To serve:
Lay 2 leaves of romaine on each of the four salad plates. Divide the chicken, peppers, and pine nuts between the four plates and garnish each plate with 2 wedges of tomato. Top each plate with a sprig of the parsley.