Crispy Chicken Salad with Honey-Jalapeño Vinaigrette

YIELD: Makes 6 servings


1 cup



1 tsp.



1/2 tsp.


freshly ground black pepper

6 (4 oz. each)


skinless, boneless chicken breasts





beaten with 1 T water

Vegetable oil, such as canola


as needed for frying

9 cups


lightly packed baby spinach

6 oz. (about 1-1/2 cups)


Monterey Jack cheese



3 slices


crisp-cooked thick bacon



3 small




each sliced into 4 wedges lengthwise (8 wedges total)


Thoroughly combine flour, salt and pepper; reserve.

Pound chicken until each piece is of uniform thickness. Coat chicken with egg, then press each side into reserved seasoned flour.

Heat 2 inches oil in a large frying pan until hot but not smoking. Fry chicken, in batches if necessary, turning once, until golden brown on both sides, about 3 minutes total. Drain on paper towel.

Cut chicken across grain in 1/2-inch wide strips, keeping strips from each piece together; reserve.

Put 1-1/2 cups spinach on each serving plate. Drizzle each with 1 Tablespoon vinaigrette. Top each with strips from 1 piece chicken. Sprinkle each with 1/4 cup cheese, then 1/6 of the crumbled bacon.

Garnish each with 2 tomato wedges. Drizzle 1 Tablespoon remaining Honey-Jalapeño Vinaigrette over each salad.