Spinach Salad With Caramelized Walnuts And Fried Chicken

• 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

1. 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.
2. 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.
3. Mix all dressing ingredients and flavor to taste. Pour dressing onto salad. Top with fried chicken. Enjoy!

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Taken from www.epicurious.com/recipes/member/views/spinach-salad-with-caramelized-walnuts-and-fried-chicken-1267234 (may not work)