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Chicken Salad International
Source of Recipe
Jo Gainey
List of Ingredients
4 pieces chicken breast, skinned and deboned
2 eggs well beaten
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
Salad dressing:
1 cup plain yogurt
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cumin
4 tablespoons very finely chopped cucumbers
2 tablespoons chopped fresh cilantro
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 tablespoon fresh lime or lemon juice
1 tablespoon freshly grated ginger
1/4 cup minced fresh green onions (white and green parts)
Crumb coating for Chicken
1 cup pecan pieces
3 cups pork rind pieces
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
red leaf lettuce
cherry tomatoes
Recipe
Spray baking pan and rack with non-stick spray.
In medium bowl, place yogurt. Add cucumber, cilantro,
mustard, lime juice, cayenne, ginger, 1/2 teaspoon of the
pepper, 1/2 teaspoon of the cumin, pepper and salt; stir to
mix well. Refrigerate.
Mix beaten eggs with garlic salt and onion powder. Add
chicken to mixture and turn to coat evenly. Refrigerate.
In food processor or blender container, place pecans and
pork rind pieces. Process to form fine crumbs; add cayenne
pepper, 1/2 teaspoon cumin, salt and pepper, mix well and
remove crumb mixture to shallow dish.
Remove chicken from egg mixture and roll in crumbs, turning
to coat evenly.
Place chicken on rack of baking pan and bake in 350° F. oven
about 45 minutes, until chicken is brown and fork can be
inserted with ease. Arrange lettuce on platter, mix green
onion into the yogurt mixture and use it to top lettuce.
Add chicken and garnish with cherry tomatoes. Makes 4
servings.
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