Crispy Chicken Strips With Salad

1. 1

   Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl.

2. 2

   Season with salt and pepper.

3. 3

   Set aside.

4. 4

   Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl.

5. 5

   Beat the eggs in another shallow bowl.

6. 6

   Heat the vegetable oil in a large nonstick skillet over medium-high heat.

7. 7

   Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks.

8. 8

   Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed.

9. 9

   Transfer to paper towels to drain.

10. 10

    Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce.

11. 11

    Season with salt and pepper.

12. 12

    Divide the chicken and salad among plates and serve with the remaining sauce for dipping.

13. 13

    Per serving: Calories 806; Fat 62 g (Saturated 13 g); Cholesterol 233 mg; Sodium 1,077 mg; Carbohydrate 14 g; Fiber 2 g; Protein 46 g

14. 14

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.