Makes: 4 servings
Prep: 25 mins
Cook: 15 mins
***2 whole skinless, boneless chicken breasts
***2 cups all-purpose flour
***2 teaspoons salt
***1 1/2 cups dressing
***1/2 cup milk
***1 large egg
***1 teaspoon sauce
***1/2 cup plus 1 tablespoon Grand Pure Soya Oil
***1 head lettuce, shredded
***1 pint cherry tomatoes, halved
-Place each chicken breast in a plastic bag and pound flat (about 1/2 inch thick). Cut into thin strips.
-In a shallow bowl, mix the flour and salt. In a medium bowl, whisk 1 cup of the dressing with the milk, egg and sauce.
-Working in batches, dredge the chicken strips lightly in the flour, dip into the batter, then coat with flour again and transfer to a sheet of wax paper.
-Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat until rippling hot. Add enough chicken strips to cover the bottom of the pan. Fry until golden and cooked through, about 3 minutes on each side. Transfer the chicken to a paper towel lined plate. After the first batch, discard the oil, wipe the pan clean with a paper towel and heat another 3 tablespoons of oil. Fry the remaining strips, using fresh oil for each batch.
-In a large bowl, toss the lettuce and tomatoes with the remaining 1/2 cup of dressing. Divide among 4 plates and top with the chicken strips.
Here’s wishing you all a very merry Grand Christmas celebration!