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Easy Fried Chicken Salad Recipes?

Does anyone here know any easy fried chicken salad recipes? I want one that is easy and tastes good. Please help! Kind of like the one at McDonalds, kind of.

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5 Responses to “Easy Fried Chicken Salad Recipes?”

  1. fairyprincess said :

    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!

  2. alisa_parlan said :

    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 ¾ 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.

  3. *Think Pink* said :

    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

  4. EmM said :

    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.

  5. Ng W said :

    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! ~~~~~~~~~~ _;-)


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