2 whole chicken breasts, skinned & boned
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/4 c. butter
2 c. Boston lettuce
2 c. red leaf lettuce
16 cherry tomatoes, halved
1 avocado, cubed
1/2 c. olive oil
1/4 c. cider vinegar
1/3 c. sugar
1/2 tsp. dry mustard
1/4 tsp. salt

In a jar, combine oil, cider vinegar, sugar, mustard and salt. Shake well and refrigerate at least one hour. Pound the chicken breast with a mallet until about 1/4 inch thick. Cut into thin slices. Combine flour, salt and pepper in a large ziploc bag. Place chicken slices in bag and shake well to coat chicken. In a large skillet, melt butter. Saute the chicken slices in oil for 10 to 14 minutes or until done, turning once. Place chicken on plate with paper towels to drain. Tear the lettuce into bite size pieces. Place in large salad bowl. Add the cherry tomatoes, avocado and chicken slices. Toss to mix well. Remove dressing from refrigerator and pour over entire salad. Toss and serve.