Crispy Chicken Salad with Honey-Jalapeño Vinaigrette

Makes 6 serving

• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 (4 oz. each) skinless, boneless chicken breasts
• 1/4 teaspoon hot pepper sauce
• 1 egg, beaten with 1 Tablespoon water
• Vegetable oil, such as canola, as needed for frying
• 9 cups lightly packed baby spinach
• Honey-Jalapeno Vinaigrette, divided (recipe follows)
• 6 oz. (about 1-1/2 cups) Monterey Jack cheese, shredded
• 3 slices crisp-cooked thick bacon, crumbled
• 3 small tomatoes, each sliced into 4 wedges lengthwise (8 wedges total)

Thoroughly combine flour, salt and pepper; reserve. Pound chicken until each piece is of uniform thickness. Coat chicken with egg, then press each side into reserved seasoned flour. Heat 2 inches oil in a large frying pan until hot but not smoking. Fry chicken, in batches if necessary, turning once, until golden brown on both sides, about 3 minutes total. Drain on paper towel. Cut chicken across grain in 1/2-inch wide strips, keeping strips from each piece together; reserve. Put 1-1/2 cups spinach on each serving plate. Drizzle each with 1 Tablespoon vinaigrette. Top each with strips from 1 piece chicken. Sprinkle each with 1/4 cup cheese, then 1/6 of the crumbled bacon. Garnish each with 2 tomato wedges. Drizzle 1 Tablespoon remaining Honey-Jalapeño Vinaigrette over each salad.

Honey-Jalapeño Vinaigrette

Makes 3/4 cup

• 1-1/2 Tablespoons white wine vinegar
• 1-1/2 Tablespoons fresh lime juice
• 1 Tablespoon fresh cilantro, coarsely chopped
• 1/2 Tablespoon jalapeno pepper, coarsely chopped
• 1 large clove garlic, quartered
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup honey
• 1/3 cup vegetable oil, such as canola

In a blender, process vinegar, lime juice, cilantro, jalapeno, garlic, salt and pepper. With blender running, add honey, then oil.

Recipes from The National Honey Board