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Hot Fried Chicken Salad

 

14

Yield

6

servings

Prep

30

min

Cook

15

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 pounds chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
*
½ cup all-purpose flour
3 large eggs
¼ cup milk
½ cup bread crumbs
2 cups vegetable oil
for frying
2 packages spinach
fresh, washed, stemmed
2 each carrots
peeled, cut into thin slices
1 each sweet red bell peppers
cut into thin slices
1 each red onion
peeled, cut into thin slices
3 tablespoons honey
4 tablespoons dijon mustard
cup apple cider vinegar
1 x salt and black pepper
to taste
*
½ cup olive oil
1 cup vegetable oil

Directions

To make the chicken: cut up breasts and 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 375℉ (190℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 558g (19.7 oz)
Amount per Serving
Calories 158078% of calories from fat
 % Daily Value *
Total Fat 137g 210%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 235mg 78%
Sodium 627mg 26%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 19%
Sugars g
Protein 113g
Vitamin A 262% Vitamin C 93%
Calcium 19% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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