Ingredients
Salad
2 Cups Fresh Arugula
2 Cups Fresh Baby Spinach
1 Chopped Tomatoe
1/4 Cup Feta Cheese
1/4 Cup Shredded Carrots
1/4 Beets
1/4 Roasted Cauliflower
1/4 Caramelized Walnuts
Dressing
1/2 Extra Virgin Olive Oil
1/8 Lemon Infused Extra Virgin Olive Oil
1/4 Balsamic Vinegar
Tangerine Juice From 1 To 2 Tangerines
2 Tbsp Honey Dijon Mustard
Dash Of Salt
Dash Of Pepper
Dash Of Herbs De Provence
Fried Chicken
1 lb Chicken
2 cup Vegetable Oil
1 Cup Italian Bread Crumbs
1 Cup Instant Mashed Potatoes
2 Tbsp Sea Salt
2 Tbsp Pepper
2 Tbsp Red Pepper Flakes
2 Tbsp Oregano
Preparation
Heat vegetable oil in frying pan. Mix bread crumbs, instant mashed potatoes, and seasonings into a bowl. Whip egg in separate bowl. Salt and Pepper the chicken. Coat chicken in egg. Then coat chicken in dry mixture on both sides. Fry chicken in oil till done. Set aside.
Roast cauliflower till slightly burnt. Chop tomato and shred carrot. I use store bought beets and caramelized walnuts but you can make your own. Mix all salad ingredients in bowl. Set aside.
Mix all dressing ingredients and flavor to taste. Pour dressing onto salad. Top with fried chicken. Enjoy!
