Fried Chicken Salad with Pepperoncini Drizzle

Ingredients

• 1/4 cup all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon smoked paprika
• freshly ground black pepper
• 2 boneless, skinless chicken thighs (8 - 10 ounces total), cut into 1-1/2 inch pieces
• 3 Tablespoons vegetable oil
• 2 cups torn iceberg lettuce
• 2 "handfuls" baby spinach leaves
• 2 medium size Roma tomatoes, diced
• 1/4 small sweet onion (like Vidalia), diced
• 6-8 pepperoncini peppers, sliced (or whole, if desired)
• 1/4 cup olive oil
• 5 - 6 Tablespoons pepperoncini brine
• salt and pepper to taste

Instructions

1. In a medium size bowl, combine the flour, salt, paprika and black pepper. Mix well. Add the chicken and toss to coat all pieces.
2. Place a 10-inch non-stick skillet over medium high heat. Add the vegetable oil and chicken pieces. Cook stirring often, for 8 - 10 minutes or until chicken is cooked through and is golden brown.
3. Meanwhile, divide the lettuce, spinach, tomatoes, onion and pepperoncini peppers among two dinner plates. Top each with equal amounts of chicken and any drippings that are in the skillet. Drizzle each with olive oil and brine to taste. Season with salt and pepper, if desired.