Fried Chicken with Spring Salad Recipe

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Fried Chicken with Spring Salad
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Ingredients
17
Count
Nutrition
1151
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Prepare salad: Squeeze juice from 1 lemon half into a bowl of water, then drop same half into water.
  2. Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife.
  3. Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
  4. Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water. Trim remaining artichokes in same manner.
  5. Put 1 1/2 quarts water in a 3-quart saucepan and stir in 1 tablespoon oil and 1 tablespoon salt, then bring to a simmer. Remove trimmed artichokes from acidulated water with a slotted spoon, then add to simmering water. Cook, partially covered, until stem ends are tender when pierced with a small sharp knife, 12 to 14 minutes. Transfer with a slotted spoon to a cutting board and, when cool enough to handle, quarter artichokes lengthwise.
  6. Whisk together vinegar, mustard, sugar, pepper, and remaining 1/2 teaspoon salt in a small bowl or glass measure. Add remaining 6 tablespoons oil in a slow stream, whisking until combined well. Whisk in dill.
  7. Combine artichokes and raw asparagus in a bowl and toss with all but 1/4 cup of vinaigrette. Chill, covered, or let stand at room temperature until ready to serve.
  8. Fry chicken: Whisk together matzo meal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl or pie plate. Lightly beat eggs with 1/4 teaspoon salt in another shallow bowl or pie plate.
  9. Pat chicken dry and sprinkle with remaining 1/4 teaspoon each of salt and pepper. Coat chicken in egg, letting excess drip off, then dredge in matzo meal, pressing chicken into crumbs to help them adhere. Transfer chicken to a plate, arranging in 1 layer, as dredged.
  10. Heat oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Reduce heat to moderate, then fry chicken, turning over once with 2 spatulas, until golden and just cooked through, about 14 minutes. Transfer to paper towels to drain.
  11. Divide greens among 4 plates and top with artichokes and asparagus. Serve fried chicken alongside, drizzled with some of remaining vinaigrette.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1150.95 Kcal (4819 kJ)
Calories from fat 801.37 Kcal
% Daily Value*
Total Fat 89.04g 137%
Cholesterol 232.24mg 77%
Sodium 3222.44mg 134%
Potassium 1796.45mg 38%
Total Carbs 42.45g 14%
Sugars 4.75g 19%
Dietary Fiber 15.82g 63%
Protein 60.8g 122%
Vitamin C 42.7mg 71%
Vitamin A 0.1mg 5%
Iron 9.2mg 51%
Calcium 160.5mg 16%
Amount Per 100 g
Calories 155.48 Kcal (651 kJ)
Calories from fat 108.25 Kcal
% Daily Value*
Total Fat 12.03g 137%
Cholesterol 31.37mg 77%
Sodium 435.3mg 134%
Potassium 242.67mg 38%
Total Carbs 5.73g 14%
Sugars 0.64g 19%
Dietary Fiber 2.14g 63%
Protein 8.21g 122%
Vitamin C 5.8mg 71%
Iron 1.2mg 51%
Calcium 21.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.6
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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