Hot Chicken Fillet Salad

Sweet and Sour Dressing:
1/2 cup oil
1/4 cup cider vinegar
1/3 cup sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt

Salad:
4 boneless skinless chicken breast halves
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter
2 cups torn lettuce leaves
2 cups torn red leaf lettuce
16 cherry tomatoes, halved
1 ripe avocado, cubed

In jar with tight fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour to blend flavors. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound breast with meat mallet until about 1/4 inch thick, then remove wrap. Repeat with remaining breasts.

In shallow pan, combine flour, salt and pepper. Coat chicken with flour mixture. In large skillet, melt the butter. Saute chicken 10-12 minutes or until no longer pink, turning once. Cut crosswise into 1/2" slices; keep warm. Arrange lettuce on 4 individual salad plates; top with chicken, tomato halves and avocado. Serve with dressing.

Serves 4.