Fried Chicken Salad

I don't know about you but we happen to love fried chicken. Of course the problem is controlling the intake because each crispy crusted piece hollers for another...and another... and ah heck just one more. Well here's a rather ingenious solution. 

Another fabulous recipe inspired by Cinda Chavich in her book, High Plains, The Joy of Alberta Cuisine, this one makes use of chicken breast pieces coated in a Dijon mustard and spice rub then marinated for an hour and finished with an egg/milk wash and flour coating. Fried quickly in a relatively small amount of oil, the trick is to place the warm chicken pieces on top of a mixed green salad.

Of course I made some changes by using skinless chicken tenders rather than breast pieces - hey, they were on sale and I can never pass up a good sale. I also increased the spice quotient just a little and made a different salad dressing because I was craving this Maple Balsamic Dressing on my bed of mache' greens and baby spinach. Garnished with sweet onion and a few quickly toasted pecan halves for some added crunch, the whole thing was rather satisfyingly delicious and especially suitable to our warm 82 degree day.

Oh I know there's something mildly crazy about a transplanted Canuck describing 82 as "warm" when back in Calgary 82 would be considered hot, but I happen to have it on good authority that HOT like triple digit HOT is right around the corner here in the desert. Kinda' depressing isn't it?

Fried Chicken Salad (from JBug’s Kitchen inspired by Cinda Chavich, High Plains The Joy of Alberta Cuisine)

1 pound chicken breast (or skinless, boneless chicken breasts cut into strips)

1/4 cup Dijon mustard

1 teaspoon freshly ground black pepper

1/4 teaspoon sweet paprika

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/2 teaspoon granulated garlic

1/4 teaspoon cayenne pepper

Combine mustard, pepper, paprika, salt, thyme, garlic and cayenne pepper together in a small zip bag. Add chicken pieces, zip bag and massage with fingers to coat chicken pieces with rub. Place in refrigerator to marinate for a minimum of 1 hour.

1 egg

1/4 cup whole milk or buttermilk

3/4 cup all-purpose flour

Canola oil for frying

Beat egg together with milk. Place flour onto a plate. Dip marinated chicken pieces into egg/milk mixture and shake off excess. Roll in flour, coating well and set on baking sheet lined with parchment to dry. Chill for 10 minutes.

 Meanwhile place a 1/4 inch of canola oil into bottom of heavy skillet and heat over medium high to 375. Fry chicken pieces without crowding pan until golden brown and crisp – approximately 3 minutes per side. Set aside to drain on paper towels.

Maple Balsamic Dressing (adapted from Maple Syrup Cookbook by Ken Haedrich)

3 tablespoons Balsamic vinegar

2 tablespoons pure maple syrup

Juice of 1 lime

2 cloves garlic, minced

1 teaspoon chopped cilantro (optional)

1 teaspoon dry mustard

1/2 cup olive oil

1/2 cup canola

Salt and pepper to taste

Combine vinegar, maple syrup, lime juice, garlic, cilantro and mustard into blender. Pulse to mix well. With motor running slowly drizzle in oils to emulsify mixture. Taste for seasoning and add salt and pepper as required. Refrigerate covered for at least 1 hour to blend flavors.

Salad:

Mixed greens (I used combination of Mache’ and fresh baby spinach)

Finely chopped sweet onion

Toasted pecans for garnish

To plate – toss greens, onion and a small amount of dressing together in a bowl. Move to plates and top with chicken pieces. Garnish with toasted pecans. 

A year ago - Baked Jamaican Jerk Wings 

Two year's ago -  Clam Chowder with a Blush

Comments

[pam]

I love the combo of the crispy chicken on the cool salad greens!

[June]

Thanks Pam. The sweet/sour maple balsamic really made it special too.

[Lea]

Now -- that is a way I can get Sweet William to eat some chicken! That makes my mouth water and my tummy grumble it looks so fine!

[June]

I have to admit, Lea, there was limited dinner conversation as we were downing this one. LOL

[Lorraine]

I want to take the chicken tenders and dip them in the salad dressing and skip the greens completely. :) Great looking dinner!

[June]

I'm with you. Greens are definitely over rated!

[Chicken Fryer]

This is a chicken salad I would typically order from a restaurant menu...better yet, I can now prepare it at home. The maple balsamic dressing with toasted pecans is superb!