Fried Chicken Salad On A Stick Recipes

SALAD ON A STICK

Salad on a Stick image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 carrots, thinly sliced diagonally
1 cucumber, thinly sliced diagonally
1/2 head iceberg lettuce, cut into 2 1/2-inch chunks
1 cup grape or cherry tomatoes
Blue cheese dressing, for serving

Steps:

Thread the carrots, cucumber, lettuce and tomatoes onto 4 long wooden skewers, alternating the vegetables. Refrigerate; serve with the dressing.

FRIED CHICKEN SALAD

Fried Chicken Salad image

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

Ingredients

6 pieces cold fried chicken
2 stalks celery, finely chopped
2 scallions, thinly sliced
1 medium dill pickle, finely chopped, plus 1/3 cup plus 2 tablespoons dill pickle brine
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon yellow mustard
Hot sauce, for seasoning
Kosher salt
Potato rolls, for serving

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.

CHICKEN ON A STICK

Chicken on a Stick image

Easy recipe for marinated chicken breast cooked on skewers on the grill. These are so simple, and your family will love them!

Provided by Chris

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 3

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon meat tenderizer
½ cup Italian-style salad dressing

Steps:

Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil grate.
Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 3.1 g, Cholesterol 68.4 mg, Fat 9.8 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 686.6 mg, Sugar 2.4 g

FRIED CHICKEN DINNER SALAD

Fried Chicken Dinner Salad image

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

Ingredients

1 egg, beaten
1 cup Italian-seasoned bread crumbs (such as Progresso®)
¼ cup grated Parmesan cheese
2 skinless, boneless chicken breasts
¼ teaspoon Cajun seasoning (such as Tony Chachere's®)
1 cup olive oil
3 cups chopped lettuce
1 tomato, cut into wedges
2 carrots, grated
2 hard-boiled eggs, halved
6 tablespoons ranch dressing

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

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