CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING
We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.
Provided by coweed
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
- Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
- Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
- Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
- Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
- Toss together salad greens, carrots, and radishes in a large bowl.
- Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
- Divide salad among plates, top with chicken, and drizzle with dressing.
Nutrition Facts : Calories 560.2 calories, Carbohydrate 43 g, Cholesterol 137.1 mg, Fat 32.3 g, Fiber 3.2 g, Protein 31.8 g, SaturatedFat 5.5 g, Sodium 679.9 mg, Sugar 11.2 g
CRISPY CHICKEN STRIP SALAD
Serve this attractive main-dish salad for a luncheon with friends, and you're sure to win raves. Well-seasoned chicken strips, raspberries and candied pecans top a bed of fresh greens flavored with a fruity vinaigrette.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely., In a large resealable bag, combine the flour, tarragon and lemon zest. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again. , In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink., Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans.
Nutrition Facts : Calories 508 calories, Fat 38g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 8g fiber), Protein 9g protein.
SALAD WITH CRISPY CHICKEN STRIPS
The Salad with Crispy Chicken Strips recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse the lettuce, separate into leaves, spin dry and cut into wide strips. Drain pineapple (reserving 3-4 tablespoons of the juice) and cut into small pieces. Trim bell pepper, rinse, remove seeds and cut into thin strips.
- Mix vinegar with cream, ground curry and pineapple juice. Season with sugar, salt and pepper and mix with the salad ingredients.
- Mix breadcrumbs and sesame seeds. Cut chicken into wide strips and season with salt and pepper. Then dredge successively in flour, beaten egg and the sesame seed mixture.
- Fry chicken strips in clarified butter for 2-3 minutes on each side. Serve salad with the chicken strips.
Nutrition Facts : Calories 301.93 kcal, Fat 11.27 g, SaturatedFat 5.56 g, Protein 30.31 g, Carbohydrate 18.15 g, Sugar 0.52 g, Cholesterol 134.09 mg
EXTRA-CRISPY FRIED CHICKEN STRIPS
These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!
Provided by Steven McCune
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
- Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
- Let strips sit for 5 minutes to allow flour to set.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
- Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g
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