Ingredients
- Honey Mustard Vinaigrette
- 1 T. honey
- 1 T. Dijon mustard
- 1 T. red wine vinegar
- 6 slices bacon well done and crumbled
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- pinch ground red pepper
- 1/4 cup olive oil
- Salad
- 4 boneless, skinless chicken breast halves
- 3 T. honey
- 3 T. Dijon mustard
- 2 tsp salt, divided
- 1/2 tsp black pepper
- 1/8 tsp ground red pepper, divided
- 2 cups plain dry bread crumbs
- 1/2 cup low fat buttermilk
- 8 cups mixed baby lettuce
- Black olives
- Hard boiled eggs
- Monterrey Jack cheese
Preparation
Step 1
In a small bowl, combine vinaigrette ingredients, except oil. Whisk in oil until blended; set aside.
Rinse chicken and pat dry. Slice diagonally into 1 inch wide strips.
To make salad, in medium size bowl, mix honey, mustard, 1 tsp salt, pepper and half of the red pepper. Add chicken pieces and turn to coat. Cover and chill until ready to cook.
Combine the bread crumbs with the remaining salt and red pepper. Dip the coated chicken strips into the buttermilk, then dredge in the bread crumb mixture, pressing firmly onto the chicken.
Pour enough oil into the skillet to measure about 1/4 inch. Set over medium high heat. When oil is hot add the chicken pieces and fry until golden brown on both sides and firm to the touch, adjusting heat as necessary. Drain the chicken on paper towels and keep warm while mixing the greens.
Toss baby lettuce with dressing and then place chicken pieces on salad. Top with hard boiled eggs, black olives and Monterrey jack cheese.