Ginger Fried Chicken Salad

All today I battled over whether to make something new or just go with something I made a few days ago/weeks ago that wasn't really anything special. I wasn't sure if salad counted as a recipe...and I still don't...but it turned out pretty well, (and it's honestly pretty new to me), so here you go.

What you need:

• Chicken Tenderloins
• Ground Ginger
• Salt
• Breadcrumbs
• Lettuce (we had the fancy hydroponic kind from Costco)
• At least two Bell Peppers (ours were both red)
• Olive Oil
• Carrots
• Ginger Dressing
• Eggs

What you do:

1. First you need to make sure your chicken is completely thawed. I have a horrible habit of waiting to do this until much too late and, believe me, you don't want to work with frozen chicken on this recipe...you're fingers won't like you too much. 
2. Take out at least two plates for breading the chicken. I can't remember if I've gone over this in the past or not, so if I have, bare with me. Fill one with your egg and whisk it around a bit (no whisk required, I just use my fingers) and the other with a mixture of breadcrumbs, ginger, and salt. I have honestly no clue as to how much I used of which, as usual, I just sort of wafted my way to the perfect mixture.
3. Go ahead and put your pan on the stove with some olive oil so it'll be hot and ready for you when you're ready for it to be. 
4. In the past I've gone with the pattern of roll all of my chicken and then fry it all, but the last few times I've ended up with super burnt chicken. My strategy this time around seemed to work much better. I took one tenderloin, coated it with egg, rolled it in the breadcrumb mixture, and then laid it in the oil (it's very important that there's enough oil to properly fry the stuff, but not so much that it'll splatter up and attack you...it just takes some practice to get there...and you'll probably have to add more throughout the process so it doesn't run out and burn the chicken). You watch chicken until it's white halfway up and then flip. Then you add your other pieces. This way, you know that once your new pieces are halfway cooked, your older ones should be done...though I'd still make a slice halfway through to make sure. I saw on Ramsay's F Word once that you only want to flip it once and then my husband confirmed that's how they did it at the Four Diamond restaurant he used to wash dishes at. It's nice and juicy that way)
5. After that's through with (or while you're waiting to flip), break up your lettuce, cut up your bell peppers, shred your carrots, and toss it all in a light coating of ginger dressing. 
6. Serve on a plate with a few pieces of the chicken over it and there you have it, a relatively healthy way to have your fried chicken and not feel so bad for it. 

P.S.- I'll hopefully start having pictures after Christmas. Also, I think I like this format. I'm still playing with things, but I think this is on the right track.