Fried Chicken With Spring Salad Recipes

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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 BREAST SALAD



Fried Chicken Breast Salad image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 cups canola oil
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 tablespoons seasoning salt
2 eggs, beaten
1 head romaine lettuce, chopped
1 cup cherry tomatoes
1/4 cup sliced red onion
Sweet Dijon vinaigrette, recipe follows
1 teaspoon honey Dijon mustard
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil to 350 degrees F in a large saute pan over medium-high heat.
  • Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.
  • In a large bowl, toss together the romaine, tomatoes, and red onions with some of the Sweet Dijon vinaigrette. Slice the fried chicken breasts and arrange on top of the salad.
  • Combine the mustard and vinegar in a small bowl. Whisk the olive oil in a slow, steady stream. Season with sugar, salt, and pepper.
  • Yield: 4 servings

FRIED CHICKEN WITH SPRING SALAD



Fried Chicken with Spring Salad image

Categories     Chicken     Leafy Green     Poultry     Fry     Passover     Pan-Fry     Kosher     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

For salad
1 lemon, halved
8 baby artichokes
7 tablespoons olive oil
1 tablespoon plus 1/2 teaspoon salt
2 tablespoons cider vinegar
1 teaspoon coarse-grain mustar
1 teaspoon sugar
1/4 teaspoon black pepper
3 tablespoons chopped fresh dill
1/2 lb asparagus, trimmed and very thinly sliced on a long diagonal
2 oz mesclun or other delicate salad greens
For chicken
3/4 cup matzo meal
3/4 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
4 skinless boneless chicken breast halves
1 cup vegetable oil or a combination of vegetable and olive oil

Steps:

  • Prepare salad:
  • Squeeze juice from 1 lemon half into a bowl of water, then drop same half into water.
  • Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife.
  • Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
  • Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water. Trim remaining artichokes in same manner.
  • Put 1 1/2 quarts water in a 3-quart saucepan and stir in 1 tablespoon oil and 1 tablespoon salt, then bring to a simmer. Remove trimmed artichokes from acidulated water with a slotted spoon, then add to simmering water. Cook, partially covered, until stem ends are tender when pierced with a small sharp knife, 12 to 14 minutes. Transfer with a slotted spoon to a cutting board and, when cool enough to handle, quarter artichokes lengthwise.
  • Whisk together vinegar, mustard, sugar, pepper, and remaining 1/2 teaspoon salt in a small bowl or glass measure. Add remaining 6 tablespoons oil in a slow stream, whisking until combined well. Whisk in dill.
  • Combine artichokes and raw asparagus in a bowl and toss with all but 1/4 cup of vinaigrette. Chill, covered, or let stand at room temperature until ready to serve.
  • Fry chicken:
  • Whisk together matzo meal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl or pie plate. Lightly beat eggs with 1/4 teaspoon salt in another shallow bowl or pie plate.
  • Pat chicken dry and sprinkle with remaining 1/4 teaspoon each of salt and pepper. Coat chicken in egg, letting excess drip off, then dredge in matzo meal, pressing chicken into crumbs to help them adhere. Transfer chicken to a plate, arranging in 1 layer, as dredged.
  • Heat oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Reduce heat to moderate, then fry chicken, turning over once with 2 spatulas, until golden and just cooked through, about 14 minutes. Transfer to paper towels to drain.
  • Divide greens among 4 plates and top with artichokes and asparagus. Serve fried chicken alongside, drizzled with some of remaining vinaigrette.

SPRING CHICKEN DINNER SALAD



Spring Chicken Dinner Salad image

Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out

Provided by Kat Boytsova

Categories     Bon Appétit     Dinner     Chicken     Salad     Green Bean     Radish     Lettuce     Avocado     Basil     Poach     Spring     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Wheat/Gluten-Free     Healthy     Quick & Easy     Kid-Friendly

Yield 4 servings

Number Of Ingredients 13

2 large skinless, boneless chicken breasts (about 1¼ lb. total)
3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more
1 lemon, halved
2 Tbsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
Freshly ground black pepper
8 oz. green beans, trimmed
1 large head of Bibb lettuce
1 small bunch chives, sliced into (2"-long) pieces
1 cup basil leaves
1 bunch radishes, trimmed, halved, cut into wedges if large
1 cup torn peperoncini
1 avocado, thinly sliced

Steps:

  • Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
  • Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
  • Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
  • Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
  • Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
  • Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

CRISPY FRIED CHICKEN SPRING ROLLS



Crispy Fried Chicken Spring Rolls image

This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them.

Provided by Noo8820

Categories     Lunch/Snacks

Time 50m

Yield 30 spring rolls-approx

Number Of Ingredients 13

2 tablespoons peanut oil
1 medium carrot (shredded)
1 small cabbage (shredded)
100 g mushrooms, thinly sliced
200 g cooked chicken (shredded)
1 pinch white pepper
3 teaspoons caster sugar
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons cornflour
30 spring roll wrappers
vegetable oil (for frying)

Steps:

  • Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
  • Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
  • Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
  • Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
  • Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
  • Repeat with remaining wrappers and filling.
  • Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.

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