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Categories:
chicken tenders salt ground pepper creole mustard breadcrumbs chili powder canola oil bacon yellow mustard mustard mustard seeds red wine vinegar sugar extra-virgin olive oil salt pepper lettuce arugula watercress endive
Viewed: 58 - Published at: 3 years agoIngredients
- 2 lbs chicken tenders
- 12 teaspoon salt
- 12 teaspoon fresh ground pepper
- 34 cup creole mustard
- 1 cup breadcrumbs
- 12 teaspoon chili powder
- 14 cup canola oil
- 4 slices thick slab bacon
- 2 teaspoons yellow mustard
- 2 teaspoons Dijon mustard
- 1 teaspoon mustard seeds, ground coarsely
- 5 teaspoons red wine vinegar
- 1 teaspoon sugar
- 12 cup extra virgin olive oil
- 14 teaspoon salt
- 14 teaspoon pepper
- 3 cups lettuce
- 3 cups arugula
- 1 cup watercress
- 3 endive, cored
Method
- In a large bowl season the chicken with salt and pepper and pour the mustard over the chicken.
- In a seperate bowl combine the bread crumbs, chile power and stir.Add a few pieces of chicken into the bread crumb mixture and coat well.
- In a large frying pan using medium heat, add the oil Fry the chicken until cook, about 3 minutes per side.Remove and put the chicken on a baking pan lined with paper towels and keep warm.
- For the dressing, cook the bacon in a frying pan until crisp, remove and place on a paper towel to drain.Break up the bacon in chunks.
- Mix the mustards, mustard seed, vinegar, sugar and olive oil wisk well.
- Stir in the bacon and season with salt and pepper.
- On a large serving, combine the lettuce, arugula and watercress.
- Place the endive leaves around the edge of the platter then place the chicken on top of the greens.Spoon dressing all over the salad and serve.
