Chicken Salad With Crunchy Bacon Mustard Dressing |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This came from a friend that was at Zest Fest.This was the editors choice for the year 2006. Ingredients:
2 lbs chicken tenders |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
3/4 cup creole mustard |
1 cup breadcrumbs |
1/2 teaspoon chili powder |
1/4 cup canola oil |
4 slices thick slab bacon |
2 teaspoons yellow mustard |
2 teaspoons dijon mustard |
1 teaspoon mustard seeds, ground coarsely |
5 teaspoons red wine vinegar |
1 teaspoon sugar |
1/2 cup extra virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 cups lettuce |
3 cups arugula |
1 cup watercress |
3 endive, cored |
Directions:
1. In a large bowl season the chicken with salt and pepper and pour the mustard over the chicken. In a seperate bowl combine the bread crumbs, chile power and stir.Add a few pieces of chicken into the bread crumb mixture and coat well.
2. In a large frying pan using medium heat, add the oil Fry the chicken until cook, about 3 minutes per side.Remove and put the chicken on a baking pan lined with paper towels and keep warm.
3. For the dressing, cook the bacon in a frying pan until crisp, remove and place on a paper towel to drain.Break up the bacon in chunks. Mix the mustards, mustard seed, vinegar, sugar and olive oil wisk well. Stir in the bacon and season with salt and pepper.
4. On a large serving, combine the lettuce, arugula and watercress. Place the endive leaves around the edge of the platter then place the chicken on top of the greens.Spoon dressing all over the salad and serve.
|
|