Hot Fried Chicken Salad

Title: HOT FRIED CHICKEN SALAD

Categories: Poultry, Salads

Yield: 1 servings

2 lb Breasts

1/2 ts Salt

1/4 ts Black pepper

1/2 c Flour

3 Eggs

1/4 c Milk

1/2 c Breadcrumbs

2 c Vegetable oil frying

2 pk Fresh spinach, washed/stemme

2 Carrots, peeled/cut into thi

1 Red bell pepper cut into thi

1 Red onion, peeled cut into t

3 tb Honey

4 tb Dijon mustard

1/3 c Cider vinegar

Salt and pepper to taste

1/2 c Olive oil

1 c Vegetable oil

--For the

chicken:--

--For the salad:-- --For the dressing:-- TO MAKE THE CHICKEN, cut up

breasts & season the nuggets with salt and pepper.

Place the flour on a sheet of wax paper, and beat the

eggs with the milk in a shallow bowl. Place the

breadcrumbs on another sheet of wax paper. Dip the

chicken pieces in the flour, shaking to remove any

excess, then dip them in the egg mixture, and then in

the breadcrumbs. Allow them to sit for 10 minutes so

the crumbs will adhere. Prepare salad ingredients, and arrange them on 6 individual plates or a serving

platter. To make the dressing, combine the honey,

mustard, vinegar, salt and pepper in a bowl. Whisk

until smooth, and then slowly whisk in the oils. To

serve, heat the oil in a deep-sided pan over

medium-high heat to a temperature of 375F. Add the

chicken pieces, being careful not to crowd the pan,

and fry until golden brown, about 5 minutes. The

frying will have to be done in batches. Remove from

the oil with a slotted spoon and drain well on paper

towels. Arrange the chicken pieces on top of the

salads, and drizzle the dressing over all. Serves 6.

Note: The salad is even quicker to make if you

purchase the already-breaded chicken nuggets. You can

buy nuggets already breaded in the poultry case or the

freezer case. --