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Fried Chicken Salad With Cashew

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Ingredients
  Whole chicken breasts 3 , boned, skinned and cut into 1/2 inch strips
  Milk 1⁄3 Cup (5.33 tbs)
  All-purpose flour 1⁄2 Cup (8 tbs) (To Dredge)
  Salt To Taste (To Dredge)
  Pepper To Taste (To Dredge)
  Sesame oil 1⁄4 Cup (4 tbs)
  Tarragon vinegar 2 Tablespoon
  Soy sauce 1 Teaspoon
  Dijon mustard 1 Tablespoon
  Shallot 1 , finely chopped
  Button mushrooms 1⁄2 Cup (8 tbs), thinly sliced
  Curly endive head 1 , washed and leaves torn apart
  Cherry tomatoes 2 Cup (32 tbs)
  Purple onion 1 , thinly sliced and separated into rings
  Whole cashews 1⁄2 Cup (8 tbs)
Directions

1. Dip chicken strips in milk; dredge in flour mixture.
2. In a medium-size skillet, heat oil. Fry strips about 7 minutes, until golden brown; remove and drain on paper towel.
3. Add vinegar to skillet and scrape to deglaze.
4. Pour into a bowl, add soy sauce and mustard; mix well. Stir in shallot and mushrooms and toss to coat.
5. Divide endive and tomatoes evenly onto six plates.
6. To serve, pour mushroom mixture over lettuce and tomatoes. Garnish with fried chicken, onion rings and cashews.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Fried
Ingredient: 
Cashew

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