Sweet Onion and Fried Chicken Salad
From the excellent Cooking with Texas Highways cookbook, this is no ordinary chicken salad.
- Arrange lettuce leaves, tomatoes, and mushrooms on 4 salad plates; set aside.
- 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.
Total time: 30 Min
Recipe editor Patricia Mitchell