Crispy Chicken Salad With Yummy Honey Mustard Dressing Recipes
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
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 :
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- Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
- Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
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- Start by making the salad dressing. Add all of the ingredients to a small dish and whisk until smooth. Place in the fridge until ready to serve.
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- Once the oil is hot, using one hand, add a piece of chicken to the eggs and cover completely. Transfer to the flour mixture and dredge until a thick coat of flour covers the chicken. Place the chicken in the hot oil and cook until brown on each side and no longer pink in center—about 3 minutes each side, or until an internal thermometer reads 165°F. Repeat the process with all the chicken tenders. Keep checking the oil temperature to make sure it’s hot enough. The temperature dips when the chicken is added. When each chicken tender is done, transfer to a paper towel lined plate to cool.
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