Fried Chicken Sunday Salad

Did anyone else get out and enjoy the gorgeous weather this weekend? I mean, omg it was beautiful!

The girls and me enjoying all that Spicewood Springs Vineyard has to offer. Thanks for letting me snag your pic Brooke!

I got out and did some chili tasting (really more wine tasting) at the Spicewood Springs Annual Chili Cookoff.

Snagged this photo from my awesome roomie Alex

Sunday I headed out to Zilker Park to see all the kites whipping across the Austin skyline. Pictures just really can’t capture how amazing it is to see all those kites (and people!) filling up the park. Of course, Mimi had a great time too!

After a full weekend of fun, I was ready for a good Sunday night dinner. Sundays are always a conundrum for me… Do I want healthy? Do I want comfort food? There’s something I love about Sunday meals, so I don’t like skipping out of the kitchen in Sundays. Hence, the birth of the Fried Chicken Sunday Salad. Lots of greens, with some (baked!) fried chicken. Growing up we are a lot of fried on Sundays with my grandparents, so it felt nostalgic.

For this salad you’ll need:

2 lbs chicken tenderloins
1/2 lb fresh green beans
1 red bell pepper
1/2 cup sharp white cheddar cheese
6 cups spring mix and arugula (I used more arugula)
1 egg
1/2 cup buttermilk
2 cups flour
1 cup panko breadcrumbs
2 tablespoon Tony Cheacere’s
1 ounce lemon juice
2 tablespoons olive oil
1 teaspoon garlic sea salt
Salt and pepper

For the dressing:
3 tablespoons sweet and hot mustard
3 tablespoons balsamic vinegar

Serves five

Preheat oven to 350 degrees.
Spray a baking dish with non-stick spray.
Mix egg and butter milk together in a bowl. Mix flour, breadcrumbs and Tony Chacere’s in a separate bowl.
Dip chicken in egg and buttermilk then coat in flour mixture. I repeat this process for an extra thick breading.

Place in baking dish and bake for 25-30 minutes or until chicken is cooked thoroughly and breading is crispy.

While the chicken is baking, chop the green beans and red bell pepper.

Sauté the green beans on low heat with one tablespoon olive oil and garlic salt. You want these to be warm but still a little crunchy. Sauté about 15 minutes.

Whisk together the sweet and hot mustard with the balsamic vinegar. Set aside.

Toss the greens with olive oil, lemon juice, salt and pepper.

Chicken is done!

Plate the greens, adding the bell pepper and green beans. Top with the chicken and white cheddar cheese. Drizzle a little dressing on top and you’re done!

Eat it with a fork and knife, enjoy!