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Prep Time
15 mins
Total Time
35 mins
Serves
6

Ingredients

1/2
pound Compliments Regular Sliced Bacon
2
pounds boneless skinless chicken breasts
2
Compliments Large Eggs, beaten to blend
1/3 cup
Compliments Unbleached Flour
1/3 cup
Compliments Cornstarch
salt and freshly ground pepper
2 cups
Compliments Vegetable Oil
2
bags (9 ounces each) Compliments Italian Salad Blend
2 cups
Grape Tomatoes
1/2 cup
Compliments Balance Ranch Dressing

Method

Step 1
Place bacon in a 12-inch nonstick frying pan over medium-high heat.
Step 2
Cook,turning occasionally, until bacon is browned and crisp, 8-10 minutes. Transfer to a paper-towel lined plate to drain and cool slightly. Chop bacon.
Step 3
While bacon cooks, cut chicken crosswise into slices, then cut slices in half lengthwise to make strips.
Step 4
Pour beaten eggs into a shallow bowl. In another bowl, mix together flour, cornstarch, and salt and pepper to taste.
Step 5
A few pieces at a time, dip chicken into egg, then into flour mixture to coat evenly.
Step 6
Place coated pieces on a plate and repeat to coat all chicken strips.
Step 7
Pour oil into a heavy 5- to 6-quart pan over medium-high heat. Heat oil until it registers 365°F on a cooking thermometer.
Step 8
Working in batches, add as many coated chicken strips as will fit in a single layer to oil. Cook, turning once, until chicken is lightly browned and crisp and meat is no longer pink in center (cut to test), about 2 minutes.
Step 9
Adjust heat level while cooking to keep oil as close to 365°F as possible. Transfer cooked chicken to a paper-towel lined baking sheet.
Step 10
Repeat to cook remaining chicken in batches.
Step 11
In a large bowl, combine lettuce, tomatoes, bacon, and 1/2 cup dressing (or more to taste); mix gently.
Step 12
Divide among 4-6 dinner plates and top salad with equal amounts of warm chicken. Serve immediately.
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Characteristics

Safeway Salad

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
570
Saturated Fat:
6
Carbs:
20
Fibre:
2
Sugar:
5
Cholesterol:
170 mg
Protein:
46
Sodium:
790 mg