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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From the excellent Cooking with Texas Highways cookbook, this is no ordinary chicken salad!!! Ingredients:
1 large head leaf lettuce, or a combination of lettuces |
8 cherry tomatoes, halved |
1/2 cup sliced mushrooms |
1 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon coarse-grind black pepper |
1/3 cup milk |
2 whole chicken breasts, halved, boned, and cut into 1/2-inch strips |
1/2 cup peanut oil |
2 tablespoons white wine vinegar |
1 teaspoon dijon mustard |
1 shallot, minced |
1 tablespoon fresh tarragon, or 1 teaspoon dried tarragon |
salt |
pepper |
1 large sweet onion (such as vidalia or texas 1015 supersweet), thinly sliced |
Directions:
1. Arrange lettuce leaves, tomatoes, and mushrooms on 4 salad plates; set aside.
2. In a shallow bowl, mix flour with 1/2 teaspoon salt and coarse-grind pepper.
3. Place milk in a separate bowl.
4. Dip chicken strips into milk and then into flour mixture to coat. Fry chicken in hot oil on both sides for a total of 5 minutes or until golden brown.
5. Drain chicken on paper towels, reserving drippings in pan.
6. Stir vinegar into drippings, scraping bottom and sides of pan.
7. Pour vinegar mixture into a mixing bowl and stir in mustard.
8. Add shallots and tarragon and season with salt and pepper; set dressing aside.
9. Arrange chicken strips and onion slices on top of salads.
10. Serve with mustard-tarragon dressing on the side.
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