Hands-on Time: 40 minutes
Total Time: 45 minutes
In a medium bowl, toss all of the ingredients for the marinated mozzarella. Let the mixture sit at room temperature to allow the flavors to meld.
Prepare three separate bowls for dredging the chicken. In the first, combine the flour, salt, and pepper. In another, beat the eggs. In the last, combine the bread crumbs, Parmesan, basil, and oregano. Dredge each chicken strip first in the flour mixture, then the egg; roll it in the crumbs and transfer it to a plate.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Fry the chicken in batches (don't overcrowd the pieces), until golden brown, about 4 minutes per side. If needed, add more oil to the pan as you cook. Transfer the meat to a paper towel-lined plate to drain.
In a small bowl, whisk together all the ingredients for the dressing. In a large bowl, toss the salad greens, roasted red pepper, and 2 tablespoons of the dressing. To serve, fill each bowl with the salad mixture, then top it with some marinated mozzarella and a few chicken tenders. Serve the remaining dressing on the side.
Per serving (1/6 of recipe) Calories 398, Total Fat 23 g (35%), Saturated Fat 6 g (30%), Cholesterol 137 mg (46%), Sodium 758 mg (32%), Total Carbohydrate 19 g (6%), Fiber 2 g (8%), Sugars 4 g, Protein 29 g (58%), Vitamin A (59%), Vitamin C (38%), Calcium (28%)