FRIED CHICKEN DINNER SALAD
This is a quick dinner salad. I prefer mine with a honey mustard dressing and my husband likes his with ranch dressing. Use the dressing of your choice.
Provided by bwg
Categories Salad
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Beat egg in a shallow dish.
- Mix bread crumbs and Parmesan cheese together in a shallow dish.
- Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
- Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
- Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.
Nutrition Facts : Calories 1275.6 calories, Carbohydrate 56.3 g, Cholesterol 395.1 mg, Fat 95.2 g, Fiber 6.8 g, Protein 49.7 g, SaturatedFat 16.2 g, Sodium 1721 mg, Sugar 10.9 g
FRIED CHICKEN CHICKEN SALAD
This chicken salad is made from leftover skinless fried chicken. Everyone in my family loves it so I make sure I make extra chicken so I can make this for the next days sandwiches. Can also use to stuff big red tomatoes. YUMMY!!! :)
Provided by Judy81350
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
- We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!
Nutrition Facts : Calories 159.6, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 285.6, Carbohydrate 11, Fiber 0.3, Sugar 3.2, Protein 0.5
FRIED CHICKEN SALAD
Steps:
- Preheat oven to 425 degrees F.
- Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.
- For dressing:
- Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
- For salad:
- Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.
FRIED CHICKEN SALAD
You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
- Set aside 1 tablespoon each of the celery, scallions and pickle.
- Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
- Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.
TENDER PAN-FRIED CHICKEN BREASTS
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Provided by Alesia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g
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