I had a long weekend of indulging and wanted to get back into the swing of things meeting somewhere in the middle. I thought a light salad but topped with delicious crispy chicken would be perfect. I mean it’s the best of both worlds right?!
Crispy Chicken Salad w/ Honey Mustard Vinaigrette
Course: Dinner, LunchCuisine: AmericanDifficulty: Easy4
servings35
minutes30
minutesIngredients
- Crispy Chicken
3 Boneless Skinless Chicken tenders
1/8 Cup Flour
2 Tablespoon Lawreys Salt
1 TSP Garlic Powder
1 TSP Pepper
1 TSP Salt
1/2 TSP Cayenne Pepper
1 Tablespoon Milk
1 Egg
1/4 Cup Vegetable Oil
- Honey Mustard Vinaigrette
1/8 Cup Olive Oil
1 Tablespoon Dijon Mustard
1/4 Tablespoon Spicy Mustard
1/2 Lemon (for the juice)
1 1/2 Tablespoon Honey
1 TSP Mustard
1 TSP Vinegar
Salt & Pepper to Taste
- Salad
1 Head of Romaine Lettuce
1/2 Red Onion
1/4 Cup Shredded Cheddar Cheese
1/4 Cucumber
1/4 Cup Cherry Tomatoes
Shredded Carrots
Directions
- Crispy Chicken
- To make the chicken, heat olive oil in pan at 350 degrees.
- While the oil is heating mix the flour and seasonings together and set aside. Whisk the egg and milk together and set aside.
- Coat chicken in flour mixture, then soak in egg mixture and then coat again in flour mixture. Repeat this step with all the chicken. Once coated add to heated oil.
- Cook for about 10-15 minutes on each side or until fully cooked (internal temp reaches 165 degrees)
- Honey Mustard Vinaigrette
- In food processor add mustard, honey, vinegar and lemon juice. Mix together on low while slowly adding the olive oil until it reaches desired thickness. Season with salt & pepper.
- Salad
- Chop lettuce, cucumber, carrots tomatoes and onion.
- Combine ingredients including cheese in large mixing bowl. Top with chicken and toss in vinaigrette! Enjoy!
Wine Pairing: a dry sauvignon blanc or chardonnay would pair well with this dish.
Recent Comments