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.
