Total Time
45mins
Prep 15 mins
Cook 30 mins

This is an amazing salad, definately one to do for a special lunch in the garden or for ladies bridge club. I got this recipe when staying at a B&B in GreatFalls Montana.

Ingredients Nutrition

Directions

  1. Mix marinade in a glass pan add chicken. Set in fridge overnight.
  2. Mix all the dressing ingredients in blender and blend till smooth.
  3. Cut chicken in strips and roll in breading.
  4. Deep fry in canola oil till no longer pink.
  5. I do this in a deep frypan, drain and keep warm.
  6. Serve over a salad made of romaine, drizzle on dressing to taste.
Most Helpful

5 5

First of all, I HAD to try this because you got the recipe in Great Falls (where I was born) & I guess I needed to prove that some really great things come from GF. :) My family really, really loved this recipe. We've got over 100 degree weather & I'd been baking cookies & brownies all day, so a cold salad was just perfect for dinner. The breading was simple, yet it was so flavorful. I too used the deep fryer; 3 batches at 3 minutes each & we were eating dinner. I had a collection of veggies I wanted to use up, so for the salad we had iceberg lettuce, matchstick carrots, purple cabbage, chives & green onions. The chicken was cut into strips & then marinated for about 9 hours total. Very easy recipe & it was so delicious! We'll be making this one again. Thanks for sharing, Fairy Godmother! Made for Zaar Chef Alphabet tag game.