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