Crispy Chicken Strips With Salad Recipe

Name: Crispy Chicken Strips With Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup mayonnaise; 1/3 cup fresh dill, chopped; 2 1/2 teaspoons mustard powder; 2 teaspoons fresh lemon juice; Kosher salt and freshly ground pepper; 1 1/4 cups breadcrumbs (preferably panko); 1 cup finely grated sharp cheddar cheese; 2 large eggs; 1 cup vegetable oil; 1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips; 1 5 -ounce package mesclun greens; 1/2 cup cherry tomatoes, halved

Servings: persons

2/3 cup mayonnaise
1/3 cup fresh dill, chopped
2 1/2 teaspoons mustard powder
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
1 1/4 cups breadcrumbs (preferably panko)
1 cup finely grated sharp cheddar cheese
2 large eggs
1 cup vegetable oil
1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips
1 5 -ounce package mesclun greens
1/2 cup cherry tomatoes, halved

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
Season with salt and pepper.
3
Set aside.
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
Beat the eggs in another shallow bowl.
6
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
7
Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks.
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
Transfer to paper towels to drain.
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
Season with salt and pepper.
12
Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
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
Photograph by Antonis Achilleos

1341

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup mayonnaise, 1/3 cup fresh dill, chopped, 2 1/2 teaspoons mustard powder, 2 teaspoons fresh lemon juice, and more.

Yes, Crispy Chicken Strips With Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Chicken Strips With Salad

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