- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 6
Ingredients
- 1/2
- pound Compliments Regular Sliced Bacon
- 2
- pounds boneless skinless chicken breasts
- 2
- Compliments Large Eggs, beaten to blend
- 1/3 cup
- Compliments Unbleached Flour
- 1/3 cup
- Compliments Cornstarch
- salt and freshly ground pepper
- 2 cups
- Compliments Vegetable Oil
- 2
- bags (9 ounces each) Compliments Italian Salad Blend
- 2 cups
- Grape Tomatoes
- 1/2 cup
- Compliments Balance Ranch Dressing
Method
- Step 1
- Place bacon in a 12-inch nonstick frying pan over medium-high heat.
- Step 2
- Cook,turning occasionally, until bacon is browned and crisp, 8-10 minutes. Transfer to a paper-towel lined plate to drain and cool slightly. Chop bacon.
- Step 3
- While bacon cooks, cut chicken crosswise into slices, then cut slices in half lengthwise to make strips.
- Step 4
- Pour beaten eggs into a shallow bowl. In another bowl, mix together flour, cornstarch, and salt and pepper to taste.
- Step 5
- A few pieces at a time, dip chicken into egg, then into flour mixture to coat evenly.
- Step 6
- Place coated pieces on a plate and repeat to coat all chicken strips.
- Step 7
- Pour oil into a heavy 5- to 6-quart pan over medium-high heat. Heat oil until it registers 365°F on a cooking thermometer.
- Step 8
- Working in batches, add as many coated chicken strips as will fit in a single layer to oil. Cook, turning once, until chicken is lightly browned and crisp and meat is no longer pink in center (cut to test), about 2 minutes.
- Step 9
- Adjust heat level while cooking to keep oil as close to 365°F as possible. Transfer cooked chicken to a paper-towel lined baking sheet.
- Step 10
- Repeat to cook remaining chicken in batches.
- Step 11
- In a large bowl, combine lettuce, tomatoes, bacon, and 1/2 cup dressing (or more to taste); mix gently.
- Step 12
- Divide among 4-6 dinner plates and top salad with equal amounts of warm chicken. Serve immediately.