Feiny's Turbo Chesapeake Bay Pepper Chicken Salad

Adam Feinberg


Quick, easy, healthy, and Feintastic Salad.

pinch tips: How to Mince Garlic





20 Min


10 Min




1 c
gluten free flour
3 large
eggs, lightly beaten
2 c
gluten free bread crumbs
5 pinch
feiny's chesapeake bay rub
3 pinch
ribs within turbo salt
1 1/4 lb
chicken breasts, boneless and skinless
4 slice
uncle gary's gourmet sweet peppers
3 slice
uncle gary's gourmet candied jalapeƱos
3 slice
uncle gary's gourmet zesty bread & butter pickles
5 oz
baby spinach
3 slice
baby carrots
1 small
grape tomatoes
1 stalk(s)
celery small dice
1 small
apples, granny smith, small dice
3 slice
bacon, pieces
3 Tbsp
uncle gary's gourmet pepper jelly
1 Tbsp
feta cheese
1 pinch
dill, fresh
1 pinch
parsley, fresh
3 oz
feiny's chesapeake bay balsamic vinegarette dressing

Directions Step-By-Step

For the chicken:
Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
Prepare a breading station with flour, whisked eggs and milk, and gluten free bread crumbs. Season all with both rubs. Coat the breasts in gluten free flour, egg then gluten free bread crumbs.
Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.Shallow fry the Chicken in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are.
Drain well, season with Turbo Salt and set aside when done.
Bake 3 pieces of bacon @ 350 for 30 minutes. Use a Brush to paint the pepper jelly on the bacon, coating each side.
Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing & feta and toss the salad well.

About this Recipe