| SPINACH AND FRIED CHICKEN SALAD |
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Preparation time: 15 minutes Total time: 40 minutes 4 servings1-1/2 pounds boneless, skinless chicken breast halves, cut into 1-1/2 inch nuggets 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/2 cup all-purpose flour 3 eggs 1/4 cup milk 1 cup bread crumbs 3/4 pound fresh spinach, stems discarded, rinsed and dried 2 carrots, peeled and cut into thin strips 1 red bell pepper, seeds and ribs removed, and cut into thin slices 1/2 red onion, peeled and cut into thin rings 3 tablespoons honey 4 tablespoons Dijon mustard 1/3 cup cider vinegar 2 cups CRISCO Oil, divided Rinse chicken. Pat dry. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour on sheet of plastic wrap or wax paper. Beat eggs with milk. Place bread crumbs on another sheet of plastic wrap or wax paper. Dip chicken pieces in flour. Shake to remove any excess. Dip in egg mixture. Roll in bread crumbs. Refrigerate 10 minutes. Arrange vegetables in large shallow bowl. Combine honey, mustard, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper in jar with tight-fitting lid. Shake well. Add 1 cup Crisco Oil. Shake well again. Heat remaining 1 cup Crisco Oil in 10 or 12-inch skillet to 375ºF. Add chicken pieces. Do not crowd skillet. Fry 6 to 8 minutes, or until chicken is no longer pink in center. Turn, if necessary, with slotted spoon. Remove from pan with slotted spoon. Drain on paper towels. Arrange chicken on top of vegetables. Drizzle dressing over all. Serve immediately. Note: The salad is even quicker to make if you purchase the already breaded chicken nuggets in the poultry case or the freezer case. The dressing can be made up to 2 days in advance and refrigerated. |
