---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Salads
       Yield: 1 servings
       2 lb Breasts
     1/2 ts Salt
     1/4 ts Black pepper
     1/2 c  Flour
       3    Eggs
     1/4 c  Milk
     1/2 c  Breadcrumbs
       2 c  Vegetable oil frying
       2 pk Fresh spinach, washed/stemme
       2    Carrots, peeled/cut into thi
       1    Red bell pepper cut into thi
       1    Red onion, peeled cut into t
       3 tb Honey
       4 tb Dijon mustard
     1/3 c  Cider vinegar
            Salt and pepper to taste
     1/2 c  Olive oil
       1 c  Vegetable oil
   ~-------------For the
   ~----------For the salad:------------ -----------For
   the dressing:---------- TO MAKE THE CHICKEN, cut up
   breasts & season the nuggets with salt and pepper.
   Place the flour on a sheet of wax paper, and beat the
   eggs with the milk in a shallow bowl. Place the
   breadcrumbs on another sheet of wax paper. Dip the
   chicken pieces in the flour, shaking to remove any
   excess, then dip them in the egg mixture, and then in
   the breadcrumbs. Allow them to sit for 10 minutes so
   the crumbs will adhere. Prepare salad ingredients, and
   arrange them on 6 individual plates or a serving
   platter. To make the dressing, combine the honey,
   mustard, vinegar, salt and pepper in a bowl. Whisk
   until smooth, and then slowly whisk in the oils. To
   serve, heat the oil in a deep-sided pan over
   medium-high heat to a temperature of 375F. Add the
   chicken pieces, being careful not to crowd the pan,
   and fry until golden brown, about 5 minutes. The
   frying will have to be done in batches. Remove from
   the oil with a slotted spoon and drain well on paper
   towels. Arrange the chicken pieces on top of the
   salads, and drizzle the dressing over all. Serves 6.
   Note: The salad is even quicker to make if you
   purchase the already-breaded chicken nuggets. You can
   buy nuggets already breaded in the poultry case or the
   freezer case.