Chicken and Spinach Salad With Creamy Roquefort Dressing

• 5 ounces fresh spinach, torn
• 14 cup flour
• 14 cup club soda
• 14 teaspoon pepper
• 20 saltine crackers, crushed
• 2 -4 chicken breasts, boneless, skinless and cut into strips
• 1 egg yolk
• 2 tablespoons white wine vinegar
• 13 cup crumbled Roquefort cheese (or blue cheese)
• 1 garlic clove, minced
• 23 cup olive oil

1. In a blender, blend yolk, vinegar, cheese, garlic and blend well.
2. Slowly add the oil in a stream and blend until emulsified.
3. Makes 1 Cup.
4. In a large skillet, heat oil enough to cover the bottom.
5. Dip chicken strips into flour then in club soda and finally into the crushed cracker crumbs.
6. Fry in the hot oil until golden on both sides.
7. Divide spinach between two plates.
8. Divide chicken between the two plates and top with dressing to serve.

fresh spinach, flour, club soda, pepper, crackers, chicken breasts, egg yolk, white wine vinegar, cheese, garlic, olive oil

Taken from www.food.com/recipe/chicken-and-spinach-salad-with-creamy-roquefort-dressing-420487 (may not work)