Crispy Chicken Club Salad

Prep Time: 15 minutes
Total Time: 35 minutes
Makes: 6


  1. 1/2 pound Compliments Regular Sliced Bacon
  2. 2 pounds boneless skinless chicken breasts
  3. 2 Compliments Large Eggs, beaten to blend
  4. 1/3 cup Compliments Unbleached Flour
  5. 1/3 cup Compliments Cornstarch
  6. salt and freshly ground pepper
  7. 2 cups Compliments Vegetable Oil
  8. 2 bags (9 ounces each) Compliments Italian Salad Blend
  9. 2 cups Grape Tomatoes
  10. 1/2 cup Compliments Balance Ranch Dressing


  1. Place bacon in a 12-inch nonstick frying pan over medium-high heat. 
  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. 
  3. While bacon cooks, cut chicken crosswise into slices, then cut slices in half lengthwise to make strips.
  4. Pour beaten eggs into a shallow bowl. In another bowl, mix together flour, cornstarch, and salt and pepper to taste. 
  5. A few pieces at a time, dip chicken into egg, then into flour mixture to coat evenly. 
  6. Place coated pieces on a plate and repeat to coat all chicken strips.
  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. 
  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. 
  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. 
  10. Repeat to cook remaining chicken in batches.
  11. In a large bowl, combine lettuce, tomatoes, bacon, and 1/2 cup dressing (or more to taste); mix gently. 
  12. Divide among 4-6 dinner plates and top salad with equal amounts of warm chicken. Serve immediately.