YIELD: Makes 6 servings
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
lightly packed baby spinach
6 oz. (about 1-1/2 cups)-
Monterey Jack cheese,
crisp-cooked thick bacon,
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.