Chicken Nugget Caesar Salad Recipes

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CHICKEN NUGGET CAESAR SALAD

"I was getting ready to prepare a Caesar salad with chicken strips when I discovered I didn't have enough chicken breasts in the freezer," explains the Lake Zurich, Illinois cook. "So, I substituted frozen chicken nuggets. "My family was delighted with the results, "Martha notes. "So I substituted frozen chicken nuggets. "My family was delighted with the results," Martha notes. "In fact, my husband enjoyed three generous helpings!"

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 6



Chicken Nugget Caesar Salad image

Steps:

  • Bake chicken nuggets according to package directions; cut into fourths. In a large bowl, combine the romaine, mushrooms and chicken. Drizzle with dressing and toss to coat. Sprinkle with croutons and Parmesan cheese.

Nutrition Facts : Calories 225 calories, Fat 17g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 543mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

8 to 10 frozen breaded chicken breast nuggets
6 cups torn romaine
1/2 cup sliced fresh mushrooms
3/4 cup creamy Caesar salad dressing
3/4 cup Caesar salad croutons
1/4 cup shredded Parmesan cheese

CLASSIC CHICKEN CAESAR SALAD

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 10m

Yield 4

Number Of Ingredients 5



Classic Chicken Caesar Salad image

Steps:

  • Cover 4 plates with lettuce.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g

6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

PRETZEL CRUSTED CHICKEN NUGGETS SALAD

Provided by Molly Yeh

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 21



Pretzel Crusted Chicken Nuggets Salad image

Steps:

  • For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
  • Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
  • For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
  • For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.

Nonstick cooking spray, for the baking sheet
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup grated Parmesan
1 teaspoon garlic powder
Freshly ground black pepper
3 heaping cups pretzels, preferably Dot's Homestyle Pretzels, finely crushed (a few larger pieces are okay)
1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces, patted dry
1/2 cup plain Greek yogurt
1/4 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 shakes Worcestershire sauce
Lots of freshly ground black pepper
Pinch kosher salt
1 clove garlic, grated with a fine zester
Juice and zest of 1/2 lemon
10 ounces chopped kale or baby kale
1/2 cup shaved or grated Parmesan, plus more for serving
4 radishes, thinly sliced
1 avocado, sliced

CHICKEN CAESAR SALAD

You'll find this salad makes a nice addition to any brunch buffet. The robust Caesar dressing adds some "zest" to the mild flavors of chicken and vegetables.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 11



Chicken Caesar Salad image

Steps:

  • In a large bowl, combine the first eight ingredients. Just before serving, stir in lettuce, onion and carrot; toss to coat.

Nutrition Facts :

2 cups cooked chicken strips
2 anchovy fillets, finely chopped, optional
1/2 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 large bunch romaine lettuce, torn
1 small red onion, sliced into rings
1 carrot, julienned

CHICKEN NUGGETS CHICKEN SALAD

I had some store bought breaded chicken nuggets in my freezer and, didn't want to do the usual thing with them, you know fry and dip them in sauce.If you don't have nuggets, breaded strips or tenders will work just as well.Also even if you have any of the above leftovers from a previous meal,that would work too.( Got to love those leftovers :) )Cooking time is chill time, and does not include boiling eggs or cooking the chicken.

Provided by Chef shapeweaver

Categories     Lunch/Snacks

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6



Chicken Nuggets Chicken Salad image

Steps:

  • In a medium sized bowl, combine all ingredients mixing well.
  • If mixture looks a little too dry,add a little more mayonnaise until.
  • desired moistness is reached.
  • Now taste to see if seasonings need to be adjusted.
  • Refrigerate for at least 3 hours.

Nutrition Facts : Calories 445.9, Fat 30.9, SaturatedFat 6, Cholesterol 193.1, Sodium 948, Carbohydrate 26.4, Fiber 0.7, Sugar 7.7, Protein 16.4

4 hard-boiled eggs, chopped into small pieces
1 lb cooked breaded chicken nuggets, chopped into small pieces (see in description above for substitutions )
1 cup mayonnaise (DO NOT USE MIRACLE WHIP )
1/2 teaspoon salt (to taste)
1/2 teaspoon ground black pepper (to taste)
2 tablespoons sugar

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