FRIED CHICKEN DINNER SALAD
This is a quick dinner salad. I prefer mine with a honey mustard dressing and my husband likes his with ranch dressing. Use the dressing of your choice.
Provided by bwg
Categories Salad
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Beat egg in a shallow dish.
- Mix bread crumbs and Parmesan cheese together in a shallow dish.
- Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
- Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
- Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.
Nutrition Facts : Calories 1275.6 calories, Carbohydrate 56.3 g, Cholesterol 395.1 mg, Fat 95.2 g, Fiber 6.8 g, Protein 49.7 g, SaturatedFat 16.2 g, Sodium 1721 mg, Sugar 10.9 g
FRIED CHICKEN BREAST SALAD
Steps:
- Heat the oil to 350 degrees F in a large saute pan over medium-high heat.
- Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.
- In a large bowl, toss together the romaine, tomatoes, and red onions with some of the Sweet Dijon vinaigrette. Slice the fried chicken breasts and arrange on top of the salad.
- Combine the mustard and vinegar in a small bowl. Whisk the olive oil in a slow, steady stream. Season with sugar, salt, and pepper.
- Yield: 4 servings
FRIED CHICKEN SALAD
You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
- Set aside 1 tablespoon each of the celery, scallions and pickle.
- Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
- Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.
FRIED CHICKEN SALAD
Steps:
- Preheat oven to 425 degrees F.
- Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.
- For dressing:
- Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
- For salad:
- Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.
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