Kelly and Wyatt's Fried Chicken Salad
Honey Mustard dressing
2 cups mayonnaise1 cup yellow mustard
1 cup canola oil
¼ cup sherry vinegar
½ cup honey
2 Tbsp. chopped fresh thyme
Whisk all ingredients together and reserve.
Fried Chicken
2 - 6 oz chicken breasts
2 cups flour
3 Tbsp. garlic powder
3 Tbsp. onion powder
2 Tbsp. salt
2 Tbsp. pepper
¼ cup dry herbs
Cut chicken into strips and marinate in a ziploc bag for at least one hour with one cup of the honey mustard dressing. Combine the flour and spices in another ziploc bag. Preheat oil in a deep-fat fryer until thermometer registers 350 degrees. (Alternatively, you may heat 3 ½ inches of oil in a large, heavy pot on the stove top to 350 degrees.)
When you are ready to fry the chicken, transfer it to the ziploc bag with the seasoned flour and shake well. Once the chicken is coated in the flour mixture, shake off the excess, and fry for 8-9 minutes, or until it reaches an internal temperature of 165 degrees. When the chicken is done, it will float. Remove chicken from the fryer and place on paper towels.
Salad Ingredients:
Clean Field Greens-Mixed Lettuce
Sliced Apples
Asparagus, Sliced on the Bias
Celery, Sliced on the Bias
Grapes, Halved
Crumbled Boursin Cheese
Toss the lettuce with the honey mustard dressing. Arrange the apples, celery, grapes and Boursin cheese atop along with the fried chicken. Enjoy!
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