Crispy Chicken Salad With Citrus Dressing Food

CRISPY CHICKEN SALAD WITH CITRUS DRESSING

Steps:

• Mix flour and cornstarch in large bowl. Mix green onions, eggs, soy sauce, ginger, fish sauce, lemon peel, garlic, salt and crushed red pepper in medium bowl. Whisk into flour mixture.
• Using rolling pin, lightly pound each chicken breast between sheets of waxed paper to 1/4- to 1/2-inch thickness. Add enough oil to heavy large saucepan to reach depth of 3 inches. Heat oil to 350°F. Working in batches, dip chicken into batter, turning to coat; fry chicken until golden brown and cooked through, about 3 minutes per side. Using tongs, transfer chicken to paper towels; drain. Cut chicken crosswise into 1/2-inch-thick slices.
• Toss greens in large bowl with enough Citrus Dressing to coat. Divide greens among 8 plates. Top with chicken, dividing equally. Drizzle 1 tablespoon dressing over chicken on each plate.

GRILLED CHICKEN SALAD TOSTADA WITH CITRUS VINAIGRETTE

Steps:

• Chicken: Preheat oven to 375 degrees.
• Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill.
• While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
• Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
• When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
• Vinaigrette:.
• Mix all ingredients together. Refrigerate drizzle salad before serving.