Kimmies Chicken Salad

Kimmies Chicken Salad

Ingredients

3 tablespoons butter, melted

1 cup chopped pecans

1/2 teaspoon salt

1/2 cup all-purpose flour

1/2 pound boneless skinless chicken breasts, cut into 1-inch strips

1/2 cup vegetable oil

7 cups torn romaine

1 cup seedless red grapes

1/2 cup dried cranberries
1/2 cup shredded sharp cheddar cheese

1 bottle (8 ounces) Vidalia onion or honey mustard salad dressing

Method

Pour butter into a 15-in. x 10-in. x 1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.Place flour in a large plastic bag; add chicken, a few pieces at a time, and shake to coat. In a skillet, heat oil to 375°.

Fry chicken for 2-3 minutes or until golden brown on all sides and juices run clear. Drain on paper towels.In a large salad bowl, toss the romaine, pecans, chicken, grapes, cranberries and cheese. Serve with dressing.

Honey Mustard Dressing

5 tablespoon medium body honey

3 tablespoon smooth Dijon mustard

2 tablespoon rice wine vinegar

Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.Seves 4 to 6