Popcorn Chicken Salad Recipes

Steps:

• Bake chicken according to package directions. Meanwhile, for dressing, in a small bowl, whisk the mayonnaise, honey, vinegar, mustard and oil until smooth., Divide lettuce between two plates; top with the peas, bean sprouts, oranges, chicken and noodles. Drizzle with dressing.

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
• In a large releasable plastic bag, combine the chicken, salt, garlic powder, onion powder and black pepper. Seal and then shake and massage the bag so all the chicken pieces get coated with the seasoning. Set aside.
• Add the popcorn to a separate large resealable plastic bag. Close the bag and, using a rolling pin, crush the popcorn into small pieces.
• Set up your breading station using 3 pie pans. In the first pan, add the flour. In the second pan, whisk together the buttermilk, hot sauce and eggs. In the third pan, combine the popcorn, panko and paprika and stir to combine.
• Working in batches, dredge the chicken pieces first in the flour, then in the buttermilk mixture and finally in the popcorn breading mixture, pressing the chicken into the breading mixture to make sure it gets completely coated. Place on the prepared baking sheet in 1 even layer. Spray the tops lightly with cooking spray.
• Bake until golden brown, about 15 minutes, flipping each piece halfway through. Serve immediately.

Steps:

• To Prepare the Dressing: Mix together ranch dressing, bacon, green onion and parsley; set aside.
• For The Base: Chop romaine and radicchio then toss with spinach leaves. Place across large serving platter or in serving bowl.
• To Assemble: Take the already prepared salad base and drizzling over the top the reserved salad dressing. Over the dressing sprinkle the cheese and sunflower seeds. Around the edge of the container (bowl or platter) alternate between a wedge of egg, small pile of chicken and small piles of diced tomatoes.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.