CRISPY CHICKEN STRIP SALAD
Serve this attractive main-dish salad for a luncheon with friends, and you're sure to win raves. Well-seasoned chicken strips, raspberries and candied pecans top a bed of fresh greens flavored with a fruity vinaigrette.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely., In a large resealable bag, combine the flour, tarragon and lemon zest. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again. , In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink., Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans.
Nutrition Facts : Calories 508 calories, Fat 38g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 8g fiber), Protein 9g protein.
CHICKEN STRIP SALAD
Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 585mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
CRISPY CHICKEN STRIPS WITH SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
- Photograph by Antonis Achilleos
BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD
Yummy buffalo wings, with their sticky, buttery hot sauce are always a favorite of mine and my husband. Using strips instead of wings and including a salad instead of veggie sticks, this recipe is not only slighty more grown up like but less messy and easy to make at home. Instead of using pricey cutlets or tenders, you cut breasts into strips.
Provided by sexymommalucas
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a small saucepan, melt butter over medium heat. Stir in ketchup,hot sauce, cayenne poepper, garlic salt and worcestershire sauce. Remove from heat; cover and reserve sauce.
- In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
- In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
- In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
- Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken. Toss chicken strips with reserved sauce (reheated if necessary) to coat.
- Serve with Blue Cheese Salad; In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
- Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.
Nutrition Facts : Calories 2517.9, Fat 234.6, SaturatedFat 36, Cholesterol 231.6, Sodium 735.8, Carbohydrate 56.3, Fiber 9.6, Sugar 9.9, Protein 54.2
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