Fried Chicken Salad With Jalapeño Lime Vinaigrette

Fried Chicken Salad With Jalapeño Lime Vinaigrette

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Biltmore Estate Limited Release Cabernet Sauvignon Blanc de Noir

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Enjoy a hearty spring dinner salad topped with fried chicken breast and goat cheese. Panko bread crumbs are the secret to keeping this fried chicken lighter than most traditional recipes, and the Jalapeño Lime Vinaigrette adds just enough heat and spice to pair perfectly with Biltmore Estate Limited Release Cabernet Sauvignon Blanc de Noir.

Serves 4

Preparation Time: 30 minutes, Cook Time: 8 minutes


Jalapeño Lime Vinaigrette Ingredients

  • 1 cup prepared salsa
  • 1/2 cup water
  • Juice of 2 limes
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups canola or olive oil

Fried Chicken Ingredients

  • 4 skinless boneless chicken breast halves - pounded to 1/2 inch thickness
  • Seasoning salt
  • 1 egg - beaten
  • 1 cup panko bread crumbs
  • 1 cup oil for frying or as needed

Mixed Greens Salad Ingredients

  • 6 cups mixed greens
  • 6 slices of lean bacon - chopped fine
  • 2 ripe avocados
  • 16 small cherry or pear tomatoes - sliced
  • 1 cup fresh corn kernels - cooked
  • 1/2 cup goat cheese

Preparation Instructions

Vinaigrette: Place all ingredients except oil in a blender. With the blender on medium, add the oil in a steady stream until thickened.

Chicken: Season the chicken breasts on both sides with seasoning salt. Place the flour, egg, and panko crumbs into separate shallow dishes. Coat chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3–4 minutes per side, or until golden brown. Let dry on paper towels and keep warm.

Salad: Place greens in a large salad bowl. Cook bacon in a skillet over moderate heat, stirring until crisp; then transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into ½ -inches pieces. Add the rest of the ingredients to the bowl. Toss with some of the Jalapeño Lime Vinaigrette (about 1/2 cup) Slice the chicken, add it to the salad and serve.


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