Crispy Chicken Salad Recipes

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CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING



Crispy Chicken Salad with Yummy Honey Mustard Dressing image

We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.

Provided by coweed

Time 40m

Yield 6

Number Of Ingredients 19

2 tablespoons olive oil
1 ½ cups panko bread crumbs
¼ teaspoon garlic powder
2 tablespoons chopped fresh parsley
cooking spray
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
2 tablespoons water
1 ½ pounds skinless, boneless chicken breast halves
8 cups mixed spring salad greens
2 large carrots, peeled and sliced diagonally
1 cup sliced radishes
¾ cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
4 teaspoons Dijon mustard
1 tablespoon lemon juice

Steps:

  • Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
  • Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
  • Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
  • Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
  • Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
  • Toss together salad greens, carrots, and radishes in a large bowl.
  • Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
  • Divide salad among plates, top with chicken, and drizzle with dressing.

Nutrition Facts : Calories 560.2 calories, Carbohydrate 43 g, Cholesterol 137.1 mg, Fat 32.3 g, Fiber 3.2 g, Protein 31.8 g, SaturatedFat 5.5 g, Sodium 679.9 mg, Sugar 11.2 g

CRISPY CHICKEN SALAD



Crispy Chicken Salad image

This Crispy Chicken Salad is so easy to make at home and tastes just like the version from Friendly's! Serve it with honey mustard and fried chicken strips over lettuce with tomatoes, hard boiled eggs, cheese, and crispy tortilla strips!

Provided by Stephanie

Categories     Main Course     Salad

Time 50m

Number Of Ingredients 16

1 small boneless skinless Chicken Breast (see notes)
1 egg
½ cup all-purpose flour
3 Tablespoons breadcrumbs (Italian or Panko)
¾ teaspoon seasoned salt
¼ teaspoon paprika
1 pinch cayenne pepper
½ teaspoon black pepper
1 cup vegetable oil (or canola)
5 Cherry Tomatoes
1 Egg
1 ½ cups Iceberg Lettuce (preferably a mix with carrots and red cabbage)
¼ cup Cheddar Cheese (shredded)
¼ Monterey Jack Cheese (shredded)
2 Tablespoons honey mustard
1/3 cup Tri-Colored Tortilla Strips

Steps:

  • Prep Work: Whisk 1 egg in a small bowl and set aside.
  • Combine the flour, breadcrumbs, and seasonings on a plate and set aside.
  • Cut the chicken breast in half to create 2 thinner pieces of equal size. Slice each half into strips about ½ inch thick. Note that they will plump up slightly when cooked.
  • Bread the Chicken: Pat the strips completely dry and dip them in the whisked egg. Use your fingers to slide off the excess, if it's too wet it will leak through the breading. Transfer to the breading mixture and coat generously. Give each one an extra dip in the breading right before frying.
  • Frying: Heat 1 cup of vegetable oil in a 10-inch cast iron skillet. If possible, use an oil thermometer to wait until the oil reaches 350 degrees.
  • Once the oil is heated, carefully add the chicken strips, leaving space around each one so that they don't touch each other. You'll need to fry in batches. Use kitchen tongs to carefully turn the chicken over once the first side is golden brown, 3-4 minutes per side.
  • Set fried chicken aside on a cooling rack to keep it crispy underneath. Add more chicken to the pan as soon as you take some out.
  • Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil.
  • Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
  • Peel, and slice in half or in fourths.
  • Add the lettuce to a large plate or salad bowl. Top with tomatoes, hard boiled eggs, and cheese.
  • Slice the chicken strips into bite-sized pieces and sprinkle them on top.
  • Drizzle with honey mustard, top with tortilla strips, and serve!

Nutrition Facts : Calories 691 kcal, Carbohydrate 35 g, Protein 51 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 403 mg, Sodium 920 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CRISPY CHICKEN SALAD



Crispy Chicken Salad image

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

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

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 :

CRISPY CHICKEN SALAD



Crispy Chicken Salad image

Check out our favorite Crispy Chicken Salad with an easy (five-ingredient) honey BBQ dressing. You can make this salad in 25 minutes or less with a few shortcuts!

Provided by Chelsea Lords

Categories     Main Course     Salad

Time 25m

Number Of Ingredients 11

2 cups store-bought crispy chicken strips, (sliced (Note 1))
8 cups (~2 hearts) chopped romaine ((chopped into bite-sized pieces))
1 cup cherry tomatoes, (halved)
1 cup Persian or English cucumber, (thinly sliced (Note 2))
1/2 cup thinly sliced red onion ((Note 3))
1 large (or 2 medium) ripe avocados, (thinly sliced or chopped)
Optional: 1/3 cup honey-roasted or plain toasted almonds ((Note 4))
2 tablespoons of EACH good-quality BBQ sauce and honey
1/4 cup regular full-fat mayo
1 tablespoon of EACH Dijon mustard and apple cider vinegar
Fine sea salt and freshly cracked pepper

Steps:

  • CHICKEN: Start by preparing chicken tenders according to package directions. Let cool to warm and then thinly slice.
  • SALAD: Chop the romaine, wash, and make sure it is thoroughly dried before adding to a large bowl (dressing won't adhere to wet lettuce). Add halved cherry tomatoes, thinly sliced cucumbers, sliced red onions, and sliced avocado to the bowl or place on individual plates. Add the sliced chicken on top. Drizzle with the dressing (see next step to prepare), toss to combine, and serve immediately.
  • DRESSING: Whisk the ingredients for the dressing, along with a big pinch of salt and black pepper. Whisk until smooth. If not using immediately, transfer to a mason jar and refrigerate. (Leftovers stay good for 5-7 days).
  • STORAGE: Dressed salad doesn't sit well, so if you want to have leftovers or make ahead, store the dressing separately from the salad.

Nutrition Facts : Calories 479 kcal, ServingSize 4 servings (as a meal), Carbohydrate 20.5 g, Protein 25.6 g, Fat 33.1 g, Cholesterol 58.7 mg, Sodium 1147.7 mg, Fiber 2.6 g, Sugar 3.8 g

CRISPY CHICKEN STRIPS WITH SALAD



Crispy Chicken Strips With Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2/3 cup mayonnaise
1/3 cup fresh dill, chopped
2 1/2 teaspoons mustard powder
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
1 1/4 cups breadcrumbs (preferably panko)
1 cup finely grated sharp cheddar cheese
2 large eggs
1 cup vegetable oil
1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips
1 5-ounce package mesclun greens
1/2 cup cherry tomatoes, halved

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

CRISPY HOT CHICKEN SALAD



Crispy Hot Chicken Salad image

Creamy veggies and chicken topped with potato chip crunch? Your whole family just might swoon. I make this delicious meal for mine often. Bonus: The prep is quick and easy! -Bernice Knutson, Danbury, Iowa

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups crushed potato chips

Steps:

  • In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. , Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 826 calories, Fat 68g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.

CRISPY WONTON CHICKEN SALAD



Crispy Wonton Chicken Salad image

This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.

Provided by Eric Kim

Categories     salads and dressings, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 16

3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons peach or apricot preserves
2 tablespoons mayonnaise
1 tablespoon soy sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
Salt
8 ounces cooked chicken meat, torn into bite-size pieces (2 cups)
8 wonton wrappers (see Tip)
Vegetable oil, for frying
Salt
2 romaine hearts, coarsely chopped
4 scallions, coarsely chopped
1 packed cup coarsely chopped fresh cilantro leaves with tender stems
1 packed cup coarsely chopped fresh mint leaves

Steps:

  • Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
  • Prepare the salad: Add the chicken to the dressing and toss.
  • To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
  • Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE BY TASTY



Creamy Garlic Parmesan Crispy Chicken Salad Recipe by Tasty image

Here's what you need: panko breadcrumbs, parmesan cheese, salt, pepper, paprika, garlic powder, chicken breasts, all purpose flour, large eggs, olive oil, sour cream, buttermilk, parmesan cheese, garlic, lemon juice, apple cider vinegar, olive oil, salt, freshly ground black pepper, mixed greens, mixed cherry tomato, red onion

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 22

1 ½ cups panko breadcrumbs
¼ cup parmesan cheese, grated
1 teaspoon salt, plus more for taste
1 teaspoon pepper, plus more for taste
1 teaspoon paprika
1 teaspoon garlic powder
2 chicken breasts
1 cup all purpose flour
3 large eggs, beaten
2 tablespoons olive oil
⅔ cup sour cream
⅓ cup buttermilk
¼ cup parmesan cheese, grated
1 tablespoon garlic, minced
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon olive oil
salt, to taste
freshly ground black pepper, to taste
16 oz mixed greens
2 cups mixed cherry tomato, halved
½ red onion, thinly sliced

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
  • Season the chicken breasts on both sides with pepper and salt to taste.
  • Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
  • Place the chicken breasts on a baking sheet and drizzle with the olive oil.
  • Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
  • While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
  • To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
  • Slice the chicken, then serve on top of the salad and drizzle with more dressing.
  • Enjoy!

Nutrition Facts : Calories 709 calories, Carbohydrate 63 grams, Fat 30 grams, Fiber 5 grams, Protein 45 grams, Sugar 11 grams

CRISPY CHINESE CHICKEN SALAD



Crispy Chinese Chicken Salad image

A light and delicious salad for hot summer days or nights. If desired, substitute a 1/4 cup of lightly toasted almond slivers for the fried rice sticks.

Provided by DaleInCO

Categories     Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

1/3 cup light soy sauce
1 tablespoon olive oil
1 tablespoon toasted sesame oil
2 teaspoons coarse ground garlic powder
2 boneless skinless chicken breast halves
2 ounces dry rice sticks (available in the Asian section at most grocery stores or Asian markets)
oil (for deep frying)
1 1/2 cups iceberg lettuce, shredded
1 1/2 cups napa cabbage, shredded
1/4 cup carrot, shredded
1/2 cup celery, sliced thick
6 scallions, sliced, white and light green parts only
6 ounces sesame ginger salad dressing, store bought
1/4 teaspoon sriracha sauce (to taste)

Steps:

  • Prepare the marinade in a bowl. Rinse the chicken breast halves, pat dry with paper towels and pierce them with a needle type tenderizing tool such as the Deni tenderizing tool. Add the chicken breast halves to the bowl of marinade, toss to coat, cover with plastic wrap and place in the refrigerator till the grill is ready.
  • Heat the oil in a deep fryer or a deep cast iron skillet to 400 degrees F. If using a skillet, add enough oil to at least 1 inch deep with oil. Gently separate the rice sticks as much as you can and drop into the hot oil. It should only take a second or two for the rice sticks to completely puff up. Remove from oil and immediately drain on paper towels and set aside.
  • In a small bowl, mix the sesame-ginger salad dressing and desired amount of Sriracha sauce, cover with plastic wrap and place in the refrigerator till needed.
  • Prepare an outdoor grill for grilling. Grill the chicken till the juices run clear and the meat is no longer pink (internal temperature of 165 degrees F). Remove the cooked meat from the grill and allow the meat to rest for 5 minutes. Shred the meat with a couple of forks, cover with plastic wrap and place in the refrigerator till the rest of the salad is prepared.
  • Rinse and shred the lettuce and cabbage then divide it between two serving bowls. Top each salad serving with equal amounts of shredded carrots, sliced celery, sliced scallions and shredded cooked chicken. Pour the salad dressing over each serving and top each serving with and equal amount of fried rice sticks.

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CRISPY CHICKEN SALAD WITH BUTTERMILK RANCH - THE FOOD CHARLATAN
2020-06-06 Turn the heat to medium high. Let the oil preheat for about 15 minutes. When the chicken is light golden and a meat thermometer registers 160 degrees F, remove each piece of chicken to a cooling rack set over a paper grocery bag, or …
From thefoodcharlatan.com


CRISPY CHICKEN POTATO SALAD | DONAL SKEHAN | EAT LIVE GO
2020-11-18 Method. Heat oven to 200°C/400°F/Gas Mark 6. Arrange the potatoes on a large roasting tray, drizzle with oil and toss to. combine. Season with salt and pepper, drizzle with honey and pop into the. oven for 35-40 minutes, until crispy, caramelised and golden. Crush the cornflakes to a fine in a zip lock bag, add the rest of the dry chicken.
From donalskehan.com


CRISPY ROASTED CHICKEN
Inspired by the caraway, fennel, and herb-rubbed split chickens sold in Bavarian beer gardens, this German-style roast chicken is best served with fried potatoes or spaetzle, a nice garden salad, and Weiss beer.
From avize.aussievitamin.com


CRISPY CHICKEN WITH SALAD - SON SHINE KITCHEN
2019-05-06 Dredge each piece of chicken in the flour, then egg, then cover with panko. Make sure to thoroughly cover the chicken at each step and let extra egg drip off before putting in the panko. In a medium skillet, heat the oil over medium-high heat. Place the chicken into the oil. Fry until it is cooked through and golden brown.
From sonshinekitchen.com


CRISPY CHICKEN AND BLUE CHEESE SALAD RECIPE | REAL SIMPLE
Step 2. Set a wire rack inside a rimmed baking sheet. Heat 3 tablespoons oil in a large skillet over medium-high. Add 2 cutlets to skillet; cook, flipping once, until deep golden brown, about 3 minutes per side. Transfer cutlets to rack and season …
From realsimple.com


CRISPY CHICKEN SALAD RECIPE - BBC FOOD
Method. Heat a frying pan and fry the chicken thigh skin side down for 6-8 minutes on each side. Turn and cook for the same length of time. When crisp, …
From bbc.co.uk


TOP 42 CRISPY ASIAN CHICKEN RECIPES
10 Best Crispy Asian Chicken Recipes | Yummly . 5 days ago yummly.com Show details . Jun 01, 2022 · Asian Chicken and Wild Rice Salad bestfoods. green onions, red bell pepper, Dijon mustard, wild rice, mandarin oranges and 10 more. Guided. Rice …
From mcswe.tibet.org


CRISPY CHICKEN SALAD WITH RASPBERRY VINAIGRETTE - THE COZY APRON
To coat and fry the chicken, dip each piece in the flour and shake off any excess. Then, dip into the whisked eggs allowing excess to drip off, and finally press into the panko breadcrumbs, and set on a plate. Add enough oil into a medium-large non-stick pan to coat the bottom, about ¼”, and heat until shimmering.
From thecozyapron.com


CRISPY FRIED CHICKEN SALAD + {VIDEO} - STAY SNATCHED
2022-05-24 Cook in batches if necessary. The chicken should be spaced apart well, as it will expand some while air frying. Cook for 5 minutes on 400 degrees. After 5 minutes, open the air fryer and spritz the chicken with oil. Air fry for an additional 5 minutes. Open the …
From staysnatched.com


CRISPY CHICKEN SALAD - GREAT GRUB, DELICIOUS TREATS
2021-03-06 For The Chicken Coating. Start out by using 3 shallow containers. In the first one add flour, the second whisk buttermilk and egg together, and in the third add bread crumbs, tempura and seasonings, whisking ingredients together. Set aside. In a large frying pan or skillet, heat oil over medium heat.
From greatgrubdelicioustreats.com


CRISPY CHICKEN SALAD RECIPE - RECIPES.NET
2021-12-24 Ingredients. For Chicken: 2 cup crispy chicken strips, store-bought and sliced; For Salad: 8 cup romaine , (2 hearts), chopped, (chopped into bite-sized pieces); 1 cup cherry tomatoes, halved; 1 cup persian or english cucumber, thinly sliced; ½ cup red onion, thinly sliced; 1 large ripe avocados, (or 2 medium), thinly sliced or chopped; ⅓ cup honey-roasted or plain …
From recipes.net


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