Chicken Romaine Salad Recipes

Steps:

• Combine lettuce, chicken, sprouts, cilantro, avocado, and cucumber in a bowl.
• Add ranch dressing, olive oil, and lime juice; toss lightly. Season with salt and pepper.

Steps:

• Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.

Steps:

• For the chicken: Line a baking sheet with waxed paper. Preheat the oven to 200 degrees F.
• Sprinkle the chicken breasts with salt and pepper. Place the flour on a plate. Beat the eggs and Dijon mustard to blend in a shallow baking dish. Mix the panko with the herbs, 1 teaspoon black pepper and 1 teaspoon salt. Place 1 cup panko mixture in another shallow baking dish, adding remaining cup panko, or more, to dish as needed throughout process.
• Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess, then dip into the egg mixture, turning to coat evenly, then carefully coat with the panko, pressing gently to adhere to the chicken. Transfer the chicken to the prepared baking sheet.
• Heat 4 tablespoons butter in a 12-inch cast-iron skillet over medium-high heat. Add 1 chicken breast to the skillet and cook until golden brown on both sides, 8 to 10 minutes total. Transfer to a wire rack-lined sheet tray and season with salt. Repeat with the remaining butter and chicken breasts, keeping the chicken warm in the oven while you make the remaining batches, if desired.
• For the salad: Meanwhile, add the currants to a small saucepan and cover with the vinegar, sugar and salt. Bring to a boil, then turn off the heat and let sit until cool to the touch, about 10 minutes.
• Chop the romaine into small pieces and toss with the currants and Parmesan. Dress with the olive oil and pickling liquid to taste.
• For the sauce: Add the butter to a saucepan and heat over medium heat until the butter browns, then add the anchovies, capers, olives and shallots and toast until slightly crispy, about 2 minutes. Add the lemon juice and emulsify.
• Place the chicken on a serving plate or platter and drizzle the sauce over the chicken. Serve the salad alongside.

Steps:

• Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; cool completely., In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended. , In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add dressing; toss to coat. If desired, serve on small romaine leaves. Top with bacon.

Steps:

• Sauté chicken using Pam Olive Oil spray. Chop when cooked.
• Portion romaine into 5 Tupperware containers.
• Chop up remaining ingridients and mix in large bowl. Spoon into each tupperware.
• Add chicken to each tupperware.
• Refrigerate.