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Fried Chicken Salad with Cashew

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  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2011 Calories from Fat 843

% Daily Value*

Total Fat 97 g148.9%

Saturated Fat 16.6 g82.9%

Trans Fat 0.1 g

Cholesterol 306.8 mg102.3%

Sodium 1397.8 mg58.2%

Total Carbohydrates 132 g44.1%

Dietary Fiber 27.3 g109.3%

Sugars 34.8 g

Protein 155 g310.1%

Vitamin A 288.4% Vitamin C 216.8%

Calcium 55.8% Iron 88.3%

*Based on a 2000 Calorie diet

Fried Chicken Salad With Cashew Recipe