• 1 pound boneless skinless chicken breasts
• 1 cup flour
• 1 teaspoon salt
• 1 cup milk
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 2 heads romane lettuce leaves, chopped
• 3 small fresh tomatoes, chopped
• 1 large carrot, peeled and sliced
• 1/4 cup dried cranberries
• 1/3 cup slivered dry-toasted almonds
• 1/3 cup walnut pieces
• 1 cucumber
• 1/2 firm pear or apple (optional)
• 1/2 can red kidney beans, rinsed and drained (optional)
• 1/2 can garbanzo beans, rinsed and drained (optional)
• 1/2 can corn kernals, rinsed and drained (optional)
• 2 Tablespoons Bersteins Restaurant Recipe Italian dressing

Slice breasts in half so you get two very thin chicken cutlets. Put chicken into milk. Mix flour and salt. Take each cutlet out of the milk. Shake to get rid of the excess milk. Dredge in the flour to coat, get rid of the extra flour and put in a plate. You can do this part ahead a little and put in the fridge. Heat a skillet to Medium-High heat. Melt butter and olive oil in skillet. Cook chicken turning once to brown both sides. Drain on paper towel to remove excess fat.

Chop lettuce, tomatoes, carrot, apple/pear and peel and chop cucumber. Put in large salad bowl for tossing. Add cranberries, almonds, walnuts, beans and corn. Pour salad dressing and toss.

Serve with fresh bread or pasta.