Fried Chicken Salad With Sugar Snap Peas And Green Goddess Ranch Recipes

FRIED CHICKEN SALAD WITH SUGAR SNAP PEAS AND GREEN-GODDESS RANCH

Steps:

• Whisk together yogurt and mayonnaise. In another bowl, toss chicken with 1/2 cup yogurt mixture; season with salt and pepper. Let stand 15 minutes (or refrigerate, covered, up to 2 hours).
• Whisk garlic, lime zest and juice, mustard, herbs, 1/2 teaspoon salt, and oil into remaining 1/2 cup yogurt mixture (it should have a pourable consistency; if too thick, whisk in water, 1 teaspoon at a time). Cover and refrigerate until ready to use.
• Stir together panko and cheese in a pie dish or other wide, shallow vessel to combine. Dredge a few chicken pieces at a time in mixture to coat; pat to adhere.
• Add enough oil to a medium nonstick skillet to reach 1/4 inch up sides. Heat over medium-high until a panko crumb sizzles immediately when tossed in.
• Working in batches, add chicken to oil and cook, flipping halfway, until golden brown all over and cooked through, 4 to 5 minutes a batch. Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Let cool slightly.
• Toss lettuce, fennel, and snap peas with a drizzle of oil. Divide among plates and top with fried chicken, chile, and avocado. Serve, with dressing alongside.

FRIED CHICKEN SALAD

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.

SESAME SNAP PEA-CHICKEN SALAD

Steps:

• In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
• Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
• Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
• Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
• Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
• Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.

GREEN-GODDESS CHICKEN AND SALAD

Steps:

• Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.
• Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.
• Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.

FRESH SUGAR SNAP PEA SALAD

Steps:

• Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.