Sweet Onion & Fried Chicken Salad
From the excellent Cooking with Texas Highways cookbook, this is no ordinary chicken salad.
In a shallow bowl, mix flour with 1/2 teaspoon salt and coarse-grind pepper. Place milk in a separate bowl. 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. Drain chicken on paper towels, reserving drippings in pan.
Stir vinegar into drippings, scraping bottom and sides of pan. Pour vinegar mixture into a mixing bowl and stir in mustard. Add shallots and tarragon and season with salt and pepper; set dressing aside.
Arrange chicken strips and onion slices on top of salads. Serve with mustard-tarragon dressing on the side. Makes 4 servings.
Recipe editor Patricia Mitchell
Online Since 1997
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