Ingredients

• 3 tablespoons smoky tomato based barbeque sauce
• 1 egg yolk
• 2 teaspoons red wine vinegar
• 1 teaspoon salt
• ½ teaspoons pepper
• ½ cup olive oil
• ⅓ cup flour
• ½ teaspoon each thyme, dry mustard and paprika
• 1 ¼ pounds boneless chicken thigh sliced into ½ inch strips
• ½ cup oil
• 8 cups mixed salad greens

Instructions

1. Whisk together sauce, egg yolk, vinegar, ¼ teaspoon salt and pepper to taste. Slowly whisk in olive oil until blended.
2. Mix together flour, ¾ teaspoon salt, thyme, mustard, paprika and ½ teaspoon pepper. Dredge chicken in flour and shake off excess.
3. In a large skillet over medium, warm remaining oil. Add chicken and cook until golden on both sides and cooked through. Drain on paper towels.
4. Arrange greens on plates, top with hot or warm chicken and drizzle with dressing.