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Chicken and Spinach Salad With Creamy Roquefort Dressing

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“This is from Gourmet June, 1987 Great salad.”
READY IN:
35mins
SERVES:
2
YIELD:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, blend yolk, vinegar, cheese, garlic and blend well. Slowly add the oil in a stream and blend until emulsified. Makes 1 Cup.
  2. In a large skillet, heat oil enough to cover the bottom.
  3. Dip chicken strips into flour then in club soda and finally into the crushed cracker crumbs.
  4. Fry in the hot oil until golden on both sides.
  5. Divide spinach between two plates. Divide chicken between the two plates and top with dressing to serve.

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