Almond Crusted Chicken Finger Salad

Dick Clark's American Bandstand Grille Recipe

2 large chicken breast, cut into strips
1/2 cup shredded cheddar cheese
1 cup cornflakes
1/2 cup almonds
1 vine ripe tomato
1/2 cucumber
5 slices bacon
1 egg
3 hearts of romaine

Preheat oven to 350 degrees. Place almonds in food processor, pulse to chop. Almonds should resemble a textured flour. Remove almonds and add cornflakes.  Repeat pulsing to crush. Again cornflakes will resemble a coarse flour. Combine almonds and cornflakes and mix well.  Season with salt and pepper.

In a warm, cook bacon according to manufacturer's recommendations. Remove bacon and drain on paper towel. Chop bacon into bits.

With a sharp knife, slice chicken breast into strips. In a shallow dish, mix one egg with 1 Tbsp water.  Dip the chicken breast slice in the egg mixture to coat, then in almond/cornflakes mixture to form crust. Place the chicken strips on a baking sheet.  Bake in oven for about 20 minutes or until the chicken is no longer pink inside and registers 165 degrees internally.

While the chicken is baking, peel cucumber and dice.  Dice the tomatoes. Chop or tear the lettuce into bite size pieces.  Wash thoroughly. Plate the lettuce and top with cucumbers, tomatoes, bacon, and cheese.  Place chicken fingers on top.  Serve with the choice of your favorite dressing.

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