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::
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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.