Crispy Chicken Cobb Salad with Date/ Dijon Mustard Vinaigrette
Crispy chicken cobb salad with Date dijon mustard vinaigrette.
Servings
2large serving
Cook Time Passive Time
14-15 minutes 30minutes
Servings
2large serving
Cook Time Passive Time
14-15 minutes 30minutes
Ingredients
chicken
date dijon mustard vinaigrette
vegetables
Instructions
  1. Tenderize chicken with a meat tenderizer, drizzle with 2 tsp of olive oil. In a small bowl, mix together the paprika, black pepper, garlic powder, onion powder, 1 tsp of salt, and parsley. Season chicken with spices, and refrigerate for about 30 min.
  2. Add dates to a small bowl, and cover with the hot water, let sit for 15 minutes. Pour water into a blender, peel the skin of dates and toss in the blender. Blend still smooth, then add lemon juice, mustard, paprika, salt, and black pepper, and blend. slowly drizzle in the olive oil. Do not over mix the olive oil, it may make the dressing bitter. Pour into a container with a lid and refrigerate. Makes about 1 cup.
  3. in a small shallow bowl whisk together add egg, 1 tbsp of water, and hot sauce. In a gallon Ziploc bag, add tapioca starch and 1/2 tsp of salt. Dip chicken in egg, then coat the chicken with the tapioca starch. Place on a cooling rack for 3 minutes. Heat oil in a large skillet on medium heat, when hot add chicken. Pan fry for 7 minutes on each side or until golden brown, remove from heat and let slightly cool.
  4. To serve add chopped lettuce to two salad bowls, top with vegetables, egg, bacon, and sliced chicken, drizzle with vinaigrette. Makes 2 large salads.