Chicken Salad with Almond Dressing
In food processor, puree 1/3 cup whole almonds, 1/4 cup light mayonnaise, 2 tbsp. lemon juice, and 1/2 tsp. salt. Transfer to large bowl. Add 2 cups fried chicken, 2 sliced celery stalks, and 1 cup halved seedless red or green grapes; toss to coat. Serve on a bed of lettuce and garnish with sliced almonds. Serves 4.
~~~~~~~~~~ Enjoy! ~~~~~~~~~~ _;-)Easy Fried Chicken Salad Recipes?
Southern Fried Chicken Salad
* 1/2 cup yellow cornmeal
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/2 cup buttermilk
* 2/3 cup vegetable oil
* 1 pound skinless, boneless chicken breast halves
* 2 cups cooked white rice
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red onion
* 1/2 head romaine lettuce - rinsed, dried and shredded
* 5 slices bacon
* 3 tablespoons apple cider vinegar
* 1 tablespoon honey
* 1/2 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
n a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper. Pour buttermilk in a separate large bowl.Heat the oil in a large, deep skillet over medium-high heat.. Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm. Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture. Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture. Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
Fiesta Fried Chicken Salad:
For another night's supper, make chicken tenders as directed. Prepare fresh veggie dippers such as carrot and clery sticks and cauliflower. Serve the dressing as a dipping sauce for the vegetables and the chicken.
1 (2-pound) package frozen breaded chicken tenders
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon crushed oregano leaves
1/4 teaspoon ground cumin
1 head iceberg lettuce, shredded
1/3 cup thinly sliced green onions
4 plum tomatoes, seeded and diced
1/2 (8-ounce) package shredded Mexican four-cheese blend
1 to 2 large avocados, sliced
1/3 cup chopped fresh cilantro
1 cup Ranch dressing
2/3 cup fire-roasted tomato salsa or taco sauce
Combine first 5 ingredients in large zip-top plastic bag; seal and shake to coat. Bake seasoned chicken tenders according to package directions.
Arrange lettuce on 6 serving plates; sprinkle with green onions and next 4 ingredients. Combine Ranch dressing and salsa; drizzle over salad. Top with chicken, and serve immediately.
Yield: 6 servings
Fried Chicken Salad
Total Time: 30 min.
This is definitely a ';meal'; type of salad. The battered chicken and fried green tomatoes give it a Southern touch. For the dressing, I like to use the Hidden Valley Ranch mix (mixed with 1 cup lowfat buttermilk and 1 cup lowfat sour cream), but any Ranch dressing will do. I also like to drizzle the chicken pieces with honey.
2 teaspoons olive oil
1/2 pound chicken breasts without skin - cut in 1'; cubes
1 cup ranch salad dressing
1 cup Italian bread crumbs
2 green tomatoes - sliced
6 cups mixed salad greens
1/4 cup cheddar cheese - grated
1/4 cup Parmesan cheese - grated
2 large tomatoes - diced
1/2 cup corn - cooked
1/2 cup black beans
1 large avocado - diced
1/3 cup walnuts - chopped
In a large nonstick skillet, heat olive oil. Meanwhile, take half of ranch dressing and place in a shallow bowl (reserve other half). In another shallow bowl, place Italian bread crumbs. Dip chicken into dressing and then dredge with bread crumbs. Fry until done (about 8 minutes). Set aside. Using the same technique, batter and fry the green tomato slices. Set aside.
In a large salad bowl, toss salad greens, cheddar and Parmesan cheeses, tomatoes, corn, and black beans with remaining ranch dressing. Distribute among 4 large plates. Top each salad with an equal amount of avocado chunks, walnut pieces, fried chicken, and fried green tomatoes.
Southern Country Fried Chicken Salad
Serving: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 head romaine lettuce, washed and chopped
2 cucumbers, peeled and sliced
3 stalks of celery, chopped
2 to 3 cups peanut oil
4 boneless, skinless chicken breasts, chopped into 1-inch cubes
Salt and freshly ground pepper
Green Goddess Dressing
1 pint basket cherry tomatoes
1. Place the lettuce in a large bowl. Add the cucumbers and celery.
2. Heat the oil in a deep skillet on medium high heat. Season the chicken pieces with salt and pepper. Add the chicken to the to the hot oil and fry for about 5 minutes, until golden brown. Drain on paper towels.
3. Toss the lettuce with about 戮 cup of the dressing. (You can store the additional dressing in the refrigerator). Top with the chicken pieces and garnish with cherry tomatoes. Serve immediately.
Fried Chicken Salad
1/4 cup dry bread crumbs
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound skinless boneless chicken, cut thin strips
1/2 cup buttermilk
1 tablespoon olive oil
4 cups thin sliced romaine lettuce - cut across the rib
1 15 ounce can whole baby beets, drained - halved lengthwise
1/2 cup honey dijon salad dressing
1/2 cup crumbled blue cheese
Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes.
Drain; dredge a few strips at at time in breadcrumb mixture, tossing to coat.
Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.
Arrange 2 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.
Yield: 4 servings
Hope this helps you!
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