FRIDAY NIGHT DINNER Warm Barbecued Chicken Salad

Today's Friday Night Dinner post will be my last for a couple of weeks.  I leave on Saturday for Germany and Provence.  I'm looking forward to relaxing, eating well and soaking up some warmth in the south of France.  I'm hoping to return with some great photos and creative inspiration for my garden's summer bounty.  Au Revoir!

                       WARM BARBECUED CHICKEN SALAD
           (adapted from Cooking For The Weekend by Michael McLaughlin)

3 tablespoons tomato-based barbecue sauce
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon freshly ground pepper
1/2 cup olive oil
1/3 cup flour
1/2 teaspoon each thyme, dry mustard and paprika
1 1/4 pounds boneless chicken, sliced into 1/2-inch strips
1/2 cup canola oil
8 cups mixed salad greens

1.  In a medium bowl, whisk together sauce, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper.  Slowly whisk in olive oil until well-blended.  Set aside.
2.  Mix together flour, 3/4 teaspoon salt, thyme, mustard and paprika and 1/2 teaspoon pepper.  Dredge chicken in flour, shaking off excess.
3.  In a large skillet over medium-high heat, warm canola oil.  Add chicken and cook 5 minutes;  turn and cook 3-6 minutes or until cooked through.  Drain on paper towels.
4.  Arrange greens on plates.  Top with hot or warm chicken and drizzle with the dressing.