Shelly's Recipe

CHICKEN CRUNCH SALAD

Category: Salads - Poultry

4 skinless boneless chicken breast halves (about 7 oz each)
1 1/2 cups chicken fry mix
1/2 cup buttermilk
2/3 cup Japanese bread crumbs (panko)
Vegetable oil to deep-fry chicken
Salad mix (recipe follows)
2 medium carrots, cut into matchstick-size pieces
2 large Roma tomatoes, cut into 12 slices
12 slices of fresh pineapple (cut in flat, wedge-like shapes)
1 1/4 cups sesame honey dressing (recipe follows)
1 oz chopped green onion
4 breadsticks, buttered
4 tsp Greek seasoning

Dredge chicken breast halves in chicken fry mix, then in buttermilk, then into panko (double-toasted) bread crumbs. Deep-fry in hot oil until golden brown and cooked through. Cool slightly. When cool enough to handle, cut each piece into six strips and set aside to keep warm. Divide salad mix among large salad bowls, placing greens in tall piles. Place matchstick carrots in three small piles at the edge of the greens, dividing the bowl into three parts. Place one roma tomato slice on each pile of carrots and one piece of pineapple on top of each tomato slice.

Arrange warm chicken strips in a teepee fashion over salad greens, being careful not to cover the pineapple. Drizzle sesame dressing over chicken and sprinkle with green onion. Season buttered breadsticks with Greek seasoning and serve on rim of salad bowl. Makes 4 servings.