How to make it

  • Arrange lettuce leaves, tomatoes, and mushrooms on 4 salad plates; set aside.
  • In a shallow bowl, mix flour with 1/2 teaspoon salt and coarse-grind pepper.
  • Place milk in a separate bowl.
  • Dip chicken strips into milk and then into flour mixture to coat. Fry chicken in hot oil on both sides for a total of 5 minutes or until golden brown.
  • Drain chicken on paper towels, reserving drippings in pan.
  • Stir vinegar into drippings, scraping bottom and sides of pan.
  • Pour vinegar mixture into a mixing bowl and stir in mustard.
  • Add shallots and tarragon and season with salt and pepper; set dressing aside.
  • Arrange chicken strips and onion slices on top of salads.
  • Serve with mustard-tarragon dressing on the side.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty salad thanks bunches
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  • chefelaine 12 years ago
    Lovely, Midgelet! I'm also extremely fond of salads, AND chicken. Blast it, you're making me hungry! :+D
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