Answers to Everyday Questions : Easy Fried Chicken Salad Recipes?

Easy Fried Chicken Salad Recipes?

5 Responses to “Easy Fried Chicken Salad Recipes?”

1. fairyprincess said :
   November 2nd, 2010 at 9:01 pm

   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 :
   November 2nd, 2010 at 9:40 pm

   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 :
   November 2nd, 2010 at 10:02 pm

   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 :
   November 2nd, 2010 at 10:59 pm

   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 :
   November 2nd, 2010 at 11:46 pm

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