Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Breasts 2 Carrots, peeled/cut into thi
1/2 ts Salt 1 Red bell pepper cut into thi
1/4 ts Black pepper 1 Red onion, peeled cut into t
1/2 c Flour 3 tb Honey
3 Eggs 4 tb Dijon mustard
1/4 c Milk 1/3 c Cider vinegar
1/2 c Breadcrumbs Salt and pepper to taste
2 c Vegetable oil frying 1/2 c Olive oil
2 pk Fresh spinach, washed/stemme 1 c Vegetable oil

~-------------For the chicken:--------------------------------------------
~----------For the salad:------------ -----------For the
dressing:---------- TO MAKE THE CHICKEN, cut up breasts season the
nuggets with salt and pepper. Place the flour on a sheet of wax paper, and
beat the eggs with the milk in a shallow bowl. Place the breadcrumbs on
another sheet of wax paper. Dip the chicken pieces in the flour, shaking to
remove any excess, then dip them in the egg mixture, and then in the
breadcrumbs. Allow them to sit for 10 minutes so the crumbs will adhere.
Prepare salad ingredients, and arrange them on 6 individual plates or a
serving platter. To make the dressing, combine the honey, mustard, vinegar,
salt and pepper in a bowl. Whisk until smooth, and then slowly whisk in the
oils. To serve, heat the oil in a deep-sided pan over medium-high heat to a
temperature of 375F. Add the chicken pieces, being careful not to crowd the
pan, and fry until golden brown, about 5 minutes. The frying will have to
be done in batches. Remove from the oil with a slotted spoon and drain well
on paper towels. Arrange the chicken pieces on top of the salads, and
drizzle the dressing over all. Serves 6. Note: The salad is even quicker to
make if you purchase the already-breaded chicken nuggets. You can buy
nuggets already breaded in the poultry case or the freezer case.

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