Fried Chicken Salad and Menu Planning Monday
Scroll down for this weeks menu!
When we lived in the states we often enjoyed going to Bennigans (MUCH better than the same chain here). Despite the overly corny and not at all Irish atmosphere (and don't get me started on the menu names... rice o'riley and turkey o'toole... *CRINGE*), you could generally get some tasty food without a fuss and at a decent price.
One of our favourites was the Country Chicken Salad (oh, sorry, I mean KILKENNY Country Chicken Salad *SIGH*) for it's perfect fried chicken, delicious dressing and fresh crunchy lettuce. I decided to try and recreate this last night. Ideally I would have used a tempura batter, but I had no sparkling water, but even so the result was pretty good! This will serve two.
Ingredients:
- 2 chicken breasts
- 1 egg, beaten
- 1/4 cup flour
- 1 cup dried breadcrumbs (or crushed ritz/tuc crackers)
- 1 tbsp butter
- 1 tbsp oil
- 1 head cos/romaine lettuce, washed and sliced
- 6 cherry tomatoes, quartered
- 2 hard boiled eggs, roughly chopped
- 1/2 red onion, thinly sliced
- 6 slices streaky bacon, cooked to crisp and then diced
- croutons
- 1/2 cup runny honey
- 1/8 cup good mustard**
- 1/4 cup sweet vinegar
- 1-2 tbsp cream
- salt and pepper
For dressing, whisk mustard, honey and vinegar together. Add cream to thin it out. Season with salt and pepper.
To prepare salad put lettuce on plate. Top with the onion, egg, bacon, tomatoes and croutons. Feel free to add some grated cheese, if you like. Slice the chicken and place on top. Drizzle with the dressing and serve any extra on the side. Season with black pepper.
Serve as is or with bread rolls (this recipe actually tastes a lot like Bennigans rolls as well!) and some honey butter**!
*It might be of interest to some of my readers that the "Big Irish" burger is actually called the "Big American" burger at the chain here in Ireland. *CHUCKLE*
**I HIGHLY recommend this Roasted Garlic Mustard
***Mix a tablespoon of honey with half a cup of softened butter. You could add a bit of grated nutmeg as well if you like.
Menu for the Week of November 12
Monday:
Breakfast: Cheerios, fruit and orange juice
Lunch: Baked Potato Soup
Dinner: Dora's Enchiladas (the only way we can get the kids to eat them is say that Dora the Explorer makes and eats them!!) Lemon Bars for dessert!
Tuesday:
Breakfast: Cinnamon Buns
Lunch: BLTs for us and grilled cheese for the girls
Dinner: Les Halles
Steak au FritesWednesday:
Breakfast: Baked Oatmeal
Lunch: Homemade Vegetable Soup with Farmhouse Cheddar muffins
Dinner: Salisbury Steak with Red Skin Garlic Mashed Potatoes
Thursday:
Breakfast: Mushroom Omelets
Lunch: Leftover Lasagne (frozen)
Dinner: Baked Mac and Cheese and Rolls
Friday:
Breakfast: French Toast
Lunch: Leftover Mac and Cheese
Dinner: Cashew Chicken and Rice
Saturday:
Breakfast: Apple Cinnamon Pancakes
Lunch: Roast Chicken, Stuffing Balls, Mashed Potato, Rapini (Paul has to work Sunday, so we're having Sunday lunch on Saturday!)
Dinner: Chicken Salad Sandwiches
Sunday:
Breakfast: Porridge, Yoghurt and Fruit
Lunch: Peanut Butter and Jelly Sandwiches
Dinner: Singapore Noodles
THANKSGIVING next week!!!! I have the menu all planned out and Lisa has given it her seal of approval, so I hope it will be fine. My mother-in-law is traveling from St. Louis to be with us, which is so excited. She arrives Tuesday. Would appreciate those of you who are so inclined, to pray for her safe travel there and back! Now - I'm off to order a turkey. How big should it be to feed ten? ;-) I wish I could find a cornucopia and some wholesale flowers so I could make a lovely centerpiece as well. Hmmm....
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