Chicken Escarole Dinner Salad

This hearty salad was a big hit with my girlfriends when I had them over for dinner. It has a lot of flavor and not a lot of fat(if you bake the chicken).

Ingredients
1 lb chicken breast strips
2 eggs
1/4 cup milk
1 cup of flour
1 1/2 cups Italian style bread crumbs
1 bundle butter lettuce (also called boston or bibb) or 1 box arugula
1 bundle of escarole (can buy a bagged mix that contains escarole if you prefer)
1 container of crumbled blue cheese
1 box of baby portabella mushrooms
1 bag of walnuts
8 strips of bacon
EVOO
Red Wine Vinegar (or any slightly sweet vinegar)


Directions:
There are three parts.
Chicken: Take chicken strips, and dip in flour, egg and milk wash, then bread crumbs. Flash fry so they are browned on each side, then put pan in oven to bake for 20 minutes- just check them around 15, depends on how thick they are, but it can take up to 25 min.

Salad: You can buy a bagged lettuce mixture to save time and $ but make sure there is a good amount of escarole in it. Add lettuces to large bowl. Sprinkle blue cheese and sliced mushrooms (you can cook these or leave them raw) on the salad. Buy a bag of walnuts and pour into a frying pan on low heat for 5 minutes stirring regularly- no oil needed. Fry 8 strips of bacon until crispy. Crumble bacon and add to salad.

Dressing: I used EV olive oil and red wine vinegar, apple cider vinegar or white wine vinegar are also fine. If you don't have vinegar you can use wine or a citrus juice. Toss the salad and add nuts and chicken to the top.

If you don't want excess salad to go bad you can make the dressing separately in a food processor (I like the magic bullet). I would add the oil, cheese, and vinegar and blend, and keep to the side for people to add as they wish.