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HOT FRIED CHICKEN SALAD

Category:    Chicken, Salads
Yield: 6 servings
 
      2 lb Chicken breasts, cut into 1              -thin strips
           -1/2-in nuggets                     1    Red bell pepper, seeds and
    1/2 ts Salt                                     -ribs removed, cut into thin
    1/4 ts Black pepper                             -slices
    1/2 c  Flour                               1    Red onion, peeled and cut
      3    Eggs                                     -into thin rings
    1/4 c  Milk                                     For the dressing:
    1/2 c  Breadcrumbs                         3 tb Honey
      2 c  Vegetable oil or vegetable          4 tb Dijon mustard
           -shortening for frying            1/3 c  Cider vinegar
           For the salad:                           Salt and pepper to taste
      2 pk Fresh spinach, washed and         1/2 c  Olive oil
           -stemmed                            1 c  Vegetable oil
      2    Carrots, peeled and cut into   
 
  For the chicken:
  
  To make the chicken: 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.
 

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