Ingredients:

Fried Chicken

• 2 chicken breasts, cut into strips
• 1 cup gluten-free 1:1 flour
• Salt and pepper to taste
• 1 tbsp paprika
• 1/2 tsp garlic powder
• A dash of cayenne pepper (more or less to taste) 
• 2 eggs, beaten
• 2 tsp Worcestershire sauce
• 1 cup vegetable oil

Salad:

• 2 cups iceberg lettuce, cut into bite-sized pieces
• 2 cups romaine lettuce, cut into bite-sized pieces
• 2-3 hard-boiled eggs, peeled and chopped
• 4 strips of thick-cut bacon, cooked and crumbled
• 1 cup of cherry tomatoes, sliced
• ¼ cup cheddar cheese, shredded
• ½ cup croutons (leave off for gluten-free salad)
• Abby’s Kitchen Organic Ranch Dressing
  
  

Directions:

In a bowl, beat eggs and soy sauce together. In a second bowl, mix flour and dry seasonings.

Dip chicken slices in flour, then egg, then flour again. Set aside on a plate.

Heat oil in an electric skillet to 350º Fahrenheit and add chicken strips. Cook for 2 mins each side. Cover, lower temp to 325º, and cook for 6 mins each side. Uncover and cook at 350º for another couple of minutes until golden brown and chicken is cooked through. Set aside.

Build salad by dividing the ingredients evenly onto plates, starting with the lettuce and continuing with the other toppings, chicken strips, and drizzle with Abby’s Kitchen Organic Ranch Dressing.