Crispy Chicken Romaine Salad Recipes

CHICKEN ROMAINE SALAD

Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 11

Chicken Romaine Salad image

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.

Nutrition Facts : Calories 252 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

3 tablespoons butter, melted
1 cup chopped pecans
1/2 teaspoon salt
1/4 cup all-purpose flour
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup canola oil
7 cups torn romaine
1 cup seedless red grapes
1/2 cup dried cranberries
1/2 cup shredded sharp cheddar cheese
1 cup Vidalia onion or honey mustard salad dressing

CRUNCHY ROMAINE SALAD

A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.

Provided by Georgia Julie

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 11

Crunchy Romaine Salad image

Steps:

Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.6 g, Cholesterol 12.2 mg, Fat 29.6 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 195.2 mg, Sugar 21.8 g

Ingredients

1 cup white sugar
¾ cup canola oil
½ cup red wine vinegar
1 tablespoon soy sauce
salt and ground black pepper, to taste
1 (3 ounce) package ramen noodles
¼ cup unsalted butter
1 cup chopped pecans
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, torn into bite-size pieces
4 green onions, chopped

CRISPY CHICKEN SALAD

Sugared almonds and chow mein noodles add fun crunch to this salad that makes the most of leftover chicken. Says Irene Dickhausen from St. Paul, Minnesota, "This salad is speedy, simple and always popular at ladies' luncheons."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 13

Crispy Chicken Salad image

Steps:

In a small skillet, melt butter over medium heat. Add almonds; cook and stir for 3-4 minutes or until toasted. Sprinkle with 1 tablespoon sugar; cook and stir 2-3 minutes longer or until sugar is melted. Spread on foil to cool. , For dressing, in a small bowl, whisk the oil, vinegar, salt, hot pepper sauce and remaining sugar. , In a large bowl, combine the lettuce, chicken, noodles, pineapple, celery and onion. Pour dressing over salad; toss to coat. Break apart sugared almonds; sprinkle over salad.

Nutrition Facts :

Ingredients

1 tablespoon butter
1/4 cup sliced almonds
3 tablespoons sugar, divided
1/4 cup olive oil
2 tablespoons cider vinegar
1/2 teaspoon salt
Dash hot pepper sauce
4 cups chopped lettuce
2 cups cubed cooked chicken
1-1/2 cups chow mein noodles
1 can (20 ounces) unsweetened pineapple tidbits, drained and patted dry
1 cup chopped celery
1 green onion, chopped

CRISPY CHICKEN AND APPLE SALAD

Crunchy chicken pairs wonderfully with crisp and sweet apple in this hearty salad that's a meal in itself.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 13

Crispy Chicken and Apple Salad image

Steps:

On a plate, season flour with 1/4 teaspoon salt. In a shallow dish, whisk egg with 1 tablespoon water. On another plate, season panko with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry. Dredge chicken in flour, then dip in egg, letting excess drip off. Coat with panko, pressing gently to adhere.
In a large nonstick skillet, heat oil over medium. Add chicken; cook until golden brown and cooked through, 8 to 10 minutes total, flipping once. In a small bowl, whisk buttermilk, mayonnaise, vinegar, and parsley; season with salt and pepper. Arrange lettuce, apples, and cranberries on a platter. Slice chicken, add to platter, and drizzle with dressing.

Nutrition Facts : Calories 455 g, Fat 13 g, Fiber 3 g, Protein 34 g, SaturatedFat 2 g

Ingredients

1/4 cup all-purpose flour
Coarse salt and ground pepper
1 large egg
1 cup panko (Japanese breadcrumbs)
2 boneless, skinless chicken breasts (about 1 pound total)
2 tablespoons extra-virgin olive oil
1/4 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh parsley
1 large head red leaf lettuce, torn into bite-size pieces (8 cups)
2 apples, such as Gala or Fuji, cored and cut into thin wedges
1/2 cup dried cranberries