This crispy chicken salad is a cinch to prepare. And unlike packaged chicken nuggets, you know exactly what is in the chicken - nothing but lightly crisped, white-meat chicken breasts. Set it on a bed of baby lettuces, ripe tomatoes, cucumbers and green peppers and the crispy chicken salad becomes a meal.

You don't need a deep fryer to crisp the chicken. One-half inch of oil in a medium skillet will do. Dipped in a mixture of egg and milk and breaded with whole wheat Panko (you can use regular breadcrumbs), the chicken crisps quickly and dinner is on the table in less than 30 minutes.

Crispy Chicken Salad Ingredients - serves 4

• Canola oil - enough to fill a medium skillet 1/2 inch thick
• 2 medium-large chicken breasts, cut into "finger" size (slivers); depending on the size of the breasts, you will need about 1/2 chicken breast per person - more if they chicken breasts are small
• 1 egg
• 4 tablespoons milk (skim or whole - doesn't matter)
• 3/4-1 cup whole wheat Panko or breadcrumbs
• 4 cups salad greens
• 3-4 tomatoes, sliced
• 1 cucumber, sliced
• 2-3 peppers - red or green bell peppers sliced into rings

Crispy Chicken Salad Preparation

1. Prepare salad. Toss greens with tomatoes, cucumbers and peppers.
2. Whisk egg and milk together. Put in a flat bowl.
3. Next to it, put breadcrumbs in a flat bowl.
4. Heat oil in medium skillet.
5. Drench the chicken fingers in the egg mixture and then coat with breadcrumbs.
6. When oil is sizzling (add a bit of mixture to check), add chicken fingers. Do not crowd. Add 4-6 at a time. Fry till crisp on one side (2-3 minutes) and then turn over and fry other side (will take an extra minute). The chicken will fry faster as you continue the process.
7. Drain on paper towels. Repeat until all the chicken is fried. Can do ahead: can keep chicken fingers warm in 275 degree F oven for 30 minutes.
8. Place chicken fingers on top of salad and serve. This is excellent with favorite Ranch or Green Goddess dressing.

Generous, organic chicken breasts can be found at Otis Family farm in the St. Paul Farmers Market.