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From the excellent Cooking with Texas Highways cookbook, this is no ordinary chicken salad.

• 1 large head leaf lettuce, or a combination of lettuces
• 8 cherry tomatoes, halved
• 1/2 cup sliced mushrooms
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon coarse-grind black pepper
• 1/3 cup milk
• 2 whole chicken breasts, halved, boned, and cut into 1/2-inch strips
• 1/2 cup peanut oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• 1 tablespoon fresh tarragon, or 1 teaspoon dried tarragon
• salt
• pepper
• 1 large sweet onion (such as Vidalia or Texas 1015 SuperSweet), thinly sliced

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.



Read our original cookbook review, Cooking with Texas Highways.

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