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1
In small bowl combine vinaigrette ingredients, except oil.
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2
Whisk in oil until blended set aside.
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3
Rinse chicken and pat dry, slice diagonally into 1 inch wide strips.
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4
To make salad, in medium size bowl mix honey, mustard, 1 teaspoon salt pepper.
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5
Add chicken pieces and turn to coat.
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6
Cover and chill until ready to cook In large skillet, cook pancetta over medium heat until crisp.
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7
Drain on paper towels, crumble and set aside.
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8
Wipe the skillet with paper towels.
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9
Combine the bread crumbs with remaining salt and pepper.
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10
Dip the coated chicken strips in butter milk, then dredge in bread crumbs mixture pressing firmily onto chicken.
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11
Pour enough oil into the wiped skillet to measure about 1/4 inch.
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12
Set over medium high heat.
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13
When oil is hot add the chicken and fry until golden on both sides and firm to touch, adjusting heat as necessary.
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14
Drain the chicken on towels and keep warm while mixing greens.
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15
In large bowl toss the greens with vinaigrette.
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16
Divide evenly among 4 serving plates arrrange chicken on greens sprinkle with crumbled pancetta.
