Fried Chicken Dinner Salad Recipes

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FRIED CHICKEN SALAD



Fried Chicken Salad image

I started making this salad for an easy lunch or dinner years ago after having one something like it at a restaurant named Grady's that is now closed. Adults and kids love it.

Provided by Queenofcamping

Categories     Chicken

Time 20m

Yield 4 as meals, 8 serving(s)

Number Of Ingredients 9

1 head iceberg lettuce (or favorite)
3 eggs
1 lb of frozen chicken tenders
1 cup shredded cheese (your choice)
1/2 cup ranch dressing
3 teaspoons of favorite barbecue sauce
crouton
tomatoes (optional)
1 cucumber (optional)

Steps:

  • Boil eggs and let them cool.
  • Bake chicken tenders according to directions on package(I have also used leftover chicken in this).
  • Tear or prepare lettuce as normal.
  • Add cheese, tomato, and cucumber to lettuce.
  • Cut chicken into bite size pieces and put into lettuce mixture.
  • Dice eggs and add into mixture.
  • Mix together ranch dressing and barbeque sauce(I use more than above since we love this dressing) and pour desired amount over salad.
  • I do individual salads with this instead of mixing all together. The chicken tends to sink to the bottom.
  • You can add whatever other veggies you want to it but my kids won't eat onions, peppers, etc so I skip them.

FRIED CHICKEN SALAD



Fried Chicken Salad image

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

6 pieces cold fried chicken
2 stalks celery, finely chopped
2 scallions, thinly sliced
1 medium dill pickle, finely chopped, plus 1/3 cup plus 2 tablespoons dill pickle brine
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon yellow mustard
Hot sauce, for seasoning
Kosher salt
Potato rolls, for serving

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.

FRIED CHICKEN DINNER SALAD



Fried Chicken Dinner Salad image

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

1 egg, beaten
1 cup Italian-seasoned bread crumbs (such as Progresso®)
¼ cup grated Parmesan cheese
2 skinless, boneless chicken breasts
¼ teaspoon Cajun seasoning (such as Tony Chachere's®)
1 cup olive oil
3 cups chopped lettuce
1 tomato, cut into wedges
2 carrots, grated
2 hard-boiled eggs, halved
6 tablespoons ranch dressing

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



Fried Chicken Chicken Salad image

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

3 cups leftover fried chicken, skinless breasts
1/2 cup diced celery
1/2 cup diced sweet onion
1 cup mayonnaise
1/2 teaspoon Aunt Jane's Krazy Mixed Up Salt (to taste)
1/8 teaspoon pepper

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



Fried Chicken Salad image

Provided by Todd English

Categories     Salad     Chicken     Leafy Green     Tomato     Fry     Super Bowl     Lunch     Blue Cheese     Lettuce     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 16

6 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 tablespoons plus 1/2 teaspoon kosher salt
1 tablespoon plus 1/4 teaspoon freshly ground black pepper
6 bone-in, skin-on chicken breast halves (about 4 pounds total)
3 large eggs
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
1 1/2 teaspoons chile powder
1 1/2 teaspoons garlic powder
10-12 cups vegetable oil for frying
1/2 pound mild blue cheese (such as Maytag), frozen
3 heads Boston or bibb lettuce, torn into bite-size pieces
2 heads frisée, torn into bite-size pieces
6 plum tomatoes, diced

Steps:

  • In small bowl, whisk together olive oil, lemon juice, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set vinaigrette aside.
  • Cut meat off each chicken breast to produce 6 skin-on, boneless breasts. Slice each breast lengthwise into 1-inch-wide fingers.
  • In small bowl, whisk together eggs and 1 tablespoon water. In second small bowl, whisk together flour, cayenne pepper, chile powder, garlic powder, remaining 2 tablespoons salt, and remaining 1 tablespoon pepper.
  • Preheat oven to 150°F. In heavy large pot, heat 3 1/2 inches oil until deep-fat thermometer registers 375°F.
  • Dip chicken fingers into eggs, letting excess drip off, then dredge in flour mixture. Working in batches, fry chicken until golden brown, 3 to 4 minutes per side. Transfer as done to paper towels. Grate 1/2 (about 4 ounces) frozen cheese over hot chicken. Keep warm in oven while frying remaining batches.
  • In large bowl, toss together lettuce, frisée, tomatoes, and onion. Drizzle with vinaigrette and toss to combine. Top with fried chicken fingers and sprinkle with remaining cheese. Serve immediately.

FRIED CHICKEN SALAD



Fried Chicken Salad image

Provided by Moira Hodgson

Categories     dinner, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 3- to 4-pound chicken, cut up and skinned
Juice 1 lemon
1 teaspoon Creole pepper (or substitute chili powder)
Coarse salt to taste
Flour for dredging
Vegetable shortening for deep frying
1 cup mayonnaise (preferably homemade)
1 tablespoon fresh thyme (or half teaspoon dried)
1 tablespoon fresh tarragon (or half teaspoon dried)
1 jalapeno chili, minced
6 scallions, chopped
Freshly ground pepper to taste
3 tablespoons olive oil
1 tablespoon tarragon vinegar
1 small head red-leaf lettuce (or bibb or Boston)

Steps:

  • Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
  • Heat the shortening until smoking. Season the chicken pieces with salt and dredge them lightly with flour. Fry until golden brown and drain on paper towels.
  • Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions. Season to taste with salt and pepper. Mix the olive oil and vinegar in a separate bowl and season. Toss the lettuce leaves in the dressing and arrange on a platter.
  • When the chicken is cool enough to handle, cut it in slices. Coat with the mayonnaise and place in the center of the lettuce leaves.

Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 72 grams, Carbohydrate 11 grams, Fat 96 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 20 grams, Sodium 1341 milligrams, Sugar 1 gram, TransFat 0 grams

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