Fried Chicken strips w honey mustard salad
1 cup flour
1 t salt
1-2 cups seasoned panko bread crumbs
1 cup organic unsweetened soy milk
2-3 chicken breasts (sliced in strips)
1 cup vegetable oil for frying
Heat oil in frying pan
Take 3 small bowls: put flour and salt in the first bowl; soy milk in the second bowl and Panko bread crumbs in the final bowl.
Dredge the chicken strips in seasoned flour, lightly coat. Be sure to completely coat the chicken and tap them to remove any excess flour.
Dip the floured chicken strips in the soy milk than cover directly with the bread crumbs. Do not allow chicken to sit in the soy milk.
Once chicken is completely covered with Panko crumbs, fry in oil. About 2-3 minutes on each side.
Once chicken is completely cooked, remove from frying pan and place strips on a plate with a napkin to soak up the excess oil.
1 head Romain lettuce
1/2 Iceberg lettuce
Chop lettuce in bite size pieces.
Honey mustard dressing:
5 T honey
4 T vegetable oil
3 T brown mustard
2 T white vinegar
1/4 t dried Ginger
Whisk all ingredients in a bowl with a fork. Add to lettuce and toss. Place salad in serving dishes and top with chicken strips. Enjoy!