Wednesday, December 9, 2015

Chick Food


When my husband is out of town, which is frequent, I get to cook things that he normally wouldn't like.  He calls these things "chick food."  He'll eat whatever I cook, but I know when he thinks it's not manly food.  He definitely considers salad chick food, unless, of course, there's steak in it.  

I told you all the other day that I peruse menus for inspiration. Well, here's another menu-inspired recipe.  Johnny Carino's has a Pecan-Crusted Chicken Salad on their menu.  I didn't follow the description 100 %, but most of it is here.  This salad was so yummy!  It has spinach, tomatoes, gorgonzola, bacon, crispy onion straws and honey mustard dressing. This chick right here (me) loved it!  Enjoy!

PECAN-CRUSTED CHICKEN SALAD
FOR THE CHICKEN:
4 boneless, skinless chicken breasts, cut into strips
1 1/2 C panko breadcrumbs 
1 1/2 C finely chopped pecans
1 C mayonnaise
2 teaspoons garlic powder
2 teaspoons onion powder
Seasoned salt (like Lawry's), to taste
Black pepper, to taste

FOR THE HONEY MUSTARD DRESSING:
1/2 C mayonnaise
1/4 C honey
2 T dijon mustard
2 teaspoons yellow mustard
1 T apple cider vinegar
Pinch garlic powder

FOR THE ONION STRAWS:
1 small onion, thinly sliced
1/2 C buttermilk
1/2 C flour
Cayenne pepper, to taste
Peanut oil, for frying

FOR THE SALAD:
10 ounces fresh spinach
1/2 lb bacon, cooked and crumbled
5 ounces gorgonzola
2 Roma tomatoes, diced

For the chicken, put the pecans, panko, garlic powder, onion powder, seasoned salt, and black pepper into a bowl and mix it.  Put the mayo in another bowl.  Preheat the oven to 350 degrees.  Dip the chicken strips in the mayo and then into the panko mixture, pressing down to coat.  Put the strips on a sheet pan and bake 15-20 minutes or until the chicken is done.

Meanwhile, put the honey mustard ingredients into a blender and blend until smooth.  Put it in the fridge until you're ready to use it.

Put the buttermilk into a bowl and put the flour into another bowl.  Put the onion slices into the buttermilk.  Preheat some peanut oil in a skillet.  Dip the onion slices into the flour mixture and shake off any excess.  Fry the onion straws in batches until they are browned.  Be careful because they will burn fast.  Drain them on a paper towel. 

To assemble the salads, put some spinach on a plate.  Top with the cooked bacon, gorgonzola, diced tomatoes, onion straws, and the chicken.  Serve with the honey mustard.

1 comment:

  1. Chick food extrodinaire! Especially those Onion Straws! I love the notion that I can convince myself that it's also healthy!

    Thank you so much for sharing...

    ReplyDelete