Ingredients 2/3 cup mayonnaise 1/3 cup fresh dill chopped 2 teaspoons mustard powder 2 teaspoons fresh lemon juice Kosher salt and ground pepper 1 ¼ cups breadcrumb 1 cup finely grated sharp cheddar cheese 2 large eggs 1 cup vegetable oil 1 ¼ pounds boneless skinless chicken beast cut into wide strips 1 5- ounce package of spring mix ½ cup cherry tomatoes cut in half
Directions: 1) Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. 2) Combine the breadcrumbs, cheese, the remaining ½ teaspoon mustard powder, 1 teaspoon salt and ¼ teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Place the chicken in the skillet and cook until golden brown and crisp about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain 3) Place the salad mix in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad on 4 plates and serve with the remaining sauce for dipping.
