Fried Chicken Salad

1. 1

   In a skillet, heat the oil.

2. 2

   Meanwhile, in a shallow bowl, combine the flour with the salt, black pepper and cayenne.

3. 3

   Dredge the chicken pieces in the flour, shaking off any excess.

4. 4

   Add the chicken to the skillet and cook over moderately high heat until crisp, about 2 minutes per side.

5. 5

   Using a slotted spoon, transfer the chicken to a plate; season lightly with salt.

6. 6

   Add the shallot to the skillet and cook over moderately low heat, stirring, until softened but not browned.

7. 7

   Add the vinegar and bring to a boil, scraping up any browned bits.

8. 8

   Let the dressing cool slightly.

9. 9

   In a large bowl, toss the mesclun with the dressing and season with salt and black pepper.

10. 10

    Arrange the greens on 4 plates, top with the chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.