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; for frying
20 oz Fresh spinach (2 pkg);
- washed, stemmed
2 Carrots; peeled, sliced
1 Red bell pepper; sliced
1 Red onion; sliced
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
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.
Salad:
Prepare salad ingredients, and arrange them on 6 individual plates
or a serving platter.
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 375°F. 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.
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.
