1 egg white
3/4 - 1 c. ice water
Salt to taste
2/3 c. all purpose flour
1 skinless, boneless chicken breast (2 halves)
Oil for deep fat frying
2 sm. red potatoes, cooked, drained & thinly sliced
3 c. (2 1/2 oz.) washed, stemmed & torn spinach

In bowl, whisk egg white, 3/4 cup water, salt and flour. Whisk until no large lumps remain. Set aside for batter to rest. Cut chicken breast into bite size chunks. If batter is thicker than that of pancakes, add additional 1/4 cup water. Dip chicken pieces, one at a time, into batter, allow excess to drip off.

In heavy skillet or pot, heat 1" oil to 375 degrees. Drop chicken into hot oil. Do not crowd. When chicken coating turns golden brown and chicken pieces float to top of oil, remove with slotted spoon and drain on paper towel lined plate. Season with additional salt. In salad bowl, combine potato slices and spinach. Top with chicken pieces. Prepare dressing and pour over salad. Toss gently but well. Serve immediately. Serves 2.

DRESSING:

1 tbsp. mustard
1 tbsp. honey
3 tbsp. vegetable oil
1/2 tbsp. white wine vinegar
Salt & freshly ground white pepper to taste