Sunday, June 23, 2013

Update on Those Chicken Strips and the Salad

Well the meal turned out great!  Should have taken pictures but as soon as I had one bite I just dug in!  The chicken wasn't the great but was still yummy.  Now here's the big kicker and why I love this so much,  I hate salads, very rarely will I have one (basically the only time I eat one is if it's offered at some event and even then I stray from it) but this salad w/salad dressing was SO FREAKING GOOD!  I went back for seconds!  I'll definitely be getting more of this salad and making more of this dressing for a different thing to eat at lunch time!  Here's the recipe:

2/3 cup mayonnaise
1/3 cup fresh dill, chopped
2 1/2 teaspoons mustard powder
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
1 1/4 cups breadcrumbs (preferably panko)
1 cup finely grated sharp cheddar cheese
2 large eggs
1 cup vegetable oil
1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips
1 5-ounce package mesclun greens
1/2 cup cherry tomatoes, halved
Directions
Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside.

Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain.

Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.

Per serving: Calories 806; Fat 62 g (Saturated 13 g); Cholesterol 233 mg; Sodium 1,077 mg; Carbohydrate 14 g; Fiber 2 g; Protein 46 g

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/crispy-chicken-strips-with-salad-recipe/index.html?oc=linkback

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