I like a good dinner salad from time to time, and this is one of my favorites. Each person has their own favorite greens combination for the base, but the main feature here is the crispy chicken strip that dresses the top. It makes for a great stand alone dinner or lunch.
Here I will give the recipe for the chicken strips, choose whatever greens you like for the base. Personally I like a green leaf, spinach, and arugula mix. Dressed with a red wine and mustard vinegagrette.
3-4 Boneless skinless breasts
11/2 Cups Hot water
1 Tbsp raspberry blush vinegar
1 Tbsp Kosher Salt
1 Tbsp Fresh Basil
1 Tbsp Fresh Thyme
1 Tbsp Fresh Rosemary
Flour for dredging
Panko Crumbs for dredging
Salt and Pepper to taste
Combine the water, honey, salt, vinegar, and herbs to make a marinade. Cut as many strips as you like from the breasts, and marinate in a zip lock bag in refrigerator over night or at least for a few hrs.
Season the flour, eggwash, and panko with salt and pepper and set up your dredging station. While your oil of choice is heating. ( I prefer peanut oil).
Remove strips from marinade and dredge in flour. Then dip in egg, and coat with panko. Into the oil they go until they are golden brown. Remember its chicken so test your temps to make surer it is done.
Dress your greens and lay 1 or 2 strips on top. Enjoy!!
Cook from the heart, taste the love