Crispy Chopped Chicken Salad Recipes

CRISPY CHICKEN SALAD

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.

CRISPY CHICKEN SALAD

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.

CRISPY CHICKEN AND CITRUS SALAD WITH HONEY-DIJON VINAIGRETTE

Steps:

• Heat a 12-inch nonstick skillet over medium. Add the chicken confit legs; cook 4 minutes per side or until heated through and the skin is crisp.
• Meanwhile, in a large bowl whisk together vinegar, mustard, honey, 1/4 tsp. salt, and 1/8 tsp. black pepper. Gradually whisk in olive oil. Set aside 2 Tbsp. of the vinaigrette. Add greens to remaining vinaigrette in bowl; toss gently to coat. Divide salad among four plates.
• Using a sharp knife, cut the top and bottom off the orange. Set orange on cutting board and cut away peel and white pith from top to bottom. Thinly slice orange into rounds and cut orange rounds into pieces. Arrange orange pieces over salads. Place a chicken leg quarter on each plate. Drizzle chicken with reserved vinaigrette and sprinkle salads with Candied Nuts. Serve immediately. Serves 4. Slow Cooker Chicken Confit
• Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces.
• Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 3 1/2 hours or low 6 to 7 hours.
• Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4.

CRISPY CHICKEN STRIPS WITH SALAD

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

HOT CHICKEN CHOPPED SALAD RECIPE BY TASTY

Steps:

• In a bowl, add the Greek yogurt, lemon juice, green onions, salt, mustard, garlic, and black pepper, and whisk to combine.
• Add the flour, salt, and pepper to a wide, shallow bowl and stir to combine.
• Add the egg into another bowl, and whisk until beaten.
• Place bread crumbs in a third wide, shallow bowl.
• Dip the chicken in the flour, the egg, and then bread crumbs.
• Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken breast and cook until crispy and golden, about 3 minutes per side.
• Remove the chicken from the pan and toss in a bowl of buffalo sauce and honey. Slice the chicken into strips.
• Add the spinach, cabbage, tomatoes, and cucumber to a bowl and drizzle with the dressing. Top with the hot chicken. Toss to combine.
• Enjoy!

CRISPY HOT CHICKEN SALAD

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.

CRISPY CHICKEN SALAD WRAPS

Steps:

• In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
• Add chicken and toss to coat.
• Season with salt and pepper.
• Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
• Spray cooking spray all over outside, wrapped tortilla.
• Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.

CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING

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.

CRISPY CHOPPED CHICKEN SALAD

Steps:

• Preheat oven to 400 degrees F. Place prosciutto in singlelayer on large baking sheet. Bake until crisp, 8 to 10 minutes, set aside.
• In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
• For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 lemon juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper to your liking and set aside.
• In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
• Line salad bowls with romaine. Spoon in chicken mixture. Top with prociutto.

CHOPPED CHICKEN SALAD

Steps:

• Toss 1/4 loaf Italian bread, torn into pieces, with a drizzle of olive oil; season with salt and pepper. Bake at 350 degrees until croutons are crisp.
• Season chicken cutlets with salt and pepper. Heat 1 tablespoon olive oil in a skillet; saute chicken in batches until cooked through. Cut into pieces. Whisk 1/4 cup olive oil with lemon juice; season with salt and pepper. Toss with romaine lettuce, zucchini, onion, croutons, and a handful of toasted almonds and fresh parsley.