Recipe

Fried Chicken Salad Recipe

	Midgelet / All my dishes 1 year, 5 months ago From the excellent Cooking with Texas Highways cookbook, this is no ordinary chicken salad!!! Prep:10m Cook:10m Servings:4	Midgelet
	chickenbreasts chickensaladsalads

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Ingredients

1 large head leaf lettuce, or a combination of lettuces

8 cherry tomatoes, halved

1/2 cup sliced mushrooms

1 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon coarse-grind black pepper

1/3 cup milk

2 whole chicken breasts, halved, boned, and cut into 1/2-inch strips

1/2 cup peanut oil

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 shallot, minced

1 tablespoon fresh tarragon, or 1 teaspoon dried tarragon

salt

pepper

1 large sweet onion (such as Vidalia or Texas 1015 SuperSweet), thinly sliced

Directions

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.

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