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Fried Chicken with Honey Mustard Vinaigrette















Trans-fat Free


2 each chicken breast halves, boneless, skinless
2 each chicken thighs, boneless, skinless
boneless, skinless
3 tablespoons honey
3 tablespoons dijon mustard
2 teaspoons kosher salt
½ teaspoon black pepper
teaspoon red pepper flakes
6 slices bacon
½ cup buttermilk
9 cups lettuce
1 tablespoon honey
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
1 pinch sweet red bell peppers
¼ cup olive oil


In small bowl combine vinaigrette ingredients, except oil.

Whisk in oil until blended set aside.

Rinse chicken and pat dry, slice diagonally into 1 inch wide strips.

To make salad, in medium size bowl mix honey, mustard, 1 teaspoon salt pepper.

Add chicken pieces and turn to coat. Cover and chill until ready to cook In large skillet, cook pancetta over medium heat until crisp.

Drain on paper towels, crumble and set aside. Wipe the skillet with paper towels.

Combine the bread crumbs with remaining salt and pepper.

Dip the coated chicken strips in butter milk, then dredge in bread crumbs mixture pressing firmily onto chicken.

Pour enough oil into the wiped skillet to measure about ¼ inch.

Set over medium high heat.

When oil is hot add the chicken and fry until golden on both sides and firm to touch, adjusting heat as necessary.

Drain the chicken on towels and keep warm while mixing greens.

In large bowl toss the greens with vinaigrette.

Divide evenly among 4 serving plates arrrange chicken on greens sprinkle with crumbled pancetta.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 22855% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 1328mg 55%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 26g
Vitamin A 1% Vitamin C 1%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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