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 :
CRISPY CHICKEN SALAD
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
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 HOT CHICKEN SALAD
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
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 CHICKEN STRIPS WITH SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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 CHINESE CHICKEN SALAD
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
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.
CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING
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
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
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
Steps:
- Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
- Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
- Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
- Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
- Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
- Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
CRISPY CHICKEN SALAD WRAPS
Restaurant quality wraps--from America's Test Kitchen. These are OUTSTANDING. Best served warm, but could be served cold. I was surprised how easy and tasty these are. I thought the mayo and sour cream wouldn't be enough but worked perfectly, without the mayo and sour cream taste! Wraps are heated in skillet to sear seam. I used my mini food processor to 1st chop celery then 2nd chop cilantro.
Provided by anonymous
Categories Lunch/Snacks
Time 19m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 837.6, Fat 57.9, SaturatedFat 28.5, Cholesterol 134.1, Sodium 1544.9, Carbohydrate 45.7, Fiber 3.5, Sugar 6, Protein 34.8
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