Directions

• Strawberry Balsamic DressingIn bowl of food processor or blender, combine olive oil, balsamic vinegar, halved strawberries, salt, pepper, brown sugar, and mint; blend until smooth.
• Pour half of the dressing into a zip-lock bag. Add chicken cutlets, seal, refrigerate and marinate for at least 30 minutes or overnight.
• While chicken is marinating, toast pine nuts by placing in a non-stick pan over medium heat; reserve.
• Heat oven to 200 F.
• In a shallow bowl, combine corn meal, flour, salt, and pepper. Place a non-stick sauté pan over medium heat and add 1 tablespoon vegetable oil.
• Remove chicken from marinade, one piece at a time, place in corn meal mixture and turn to coat both sides of cutlet.
• Place first three pieces of coated chicken in sauté pan and cook for 3-4 minutes per side, until browned. Repeat with last three pieces of chicken. Remove chicken to plate and place in oven to keep warm.
• In large bowl combine lettuce, arugula, toasted pine nuts, and remaining one-half cup of dressing; toss well. Add strawberries and goat cheese. Divide salad among four plates and top each with two pieces of warm chicken and serve.