FRIED CHICKEN SALAD
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
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
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
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
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
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
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
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
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
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.
More about "fried chicken with spring salad recipes"
10 BEST CHICKEN SPRING MIX SALAD RECIPES | YUMMLY
From yummly.com
FRIED CHICKEN SALAD WITH BASIL-BUTTERMILK DRESSING
From southernliving.com
Total Time 10 mins
- Place basil, mayonnaise, buttermilk, garlic, sugar, onion powder, and ¾ teaspoon of the salt in a food processor. Process until completely combined and smooth, 15 to 30 seconds. Transfer to a small bowl; set aside.
- Place greens, fried chicken, cheese, and remaining ¼ teaspoon salt in a large bowl. Drizzle ½ cup dressing over mixture; gently toss to coat. Divide evenly among 4 plates; drizzle with remaining ½ cup dressing.
FRIED CHICKEN SALAD - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
SPRING ONION KOREAN FRIED CHICKEN - STRAIGHT OUTTA SEOUL
From futuredish.com
SPRING CHICKEN SALAD RECIPE - BBC FOOD
From bbc.co.uk
CRACKER BARREL COUNTRY FRIED STEAK - COPYKAT RECIPES
From copykat.com
GINGER AND SPRING ONION CHICKEN - A SAUCY KITCHEN
From asaucykitchen.com
20 SPRING SALAD RECIPES - PRINCESS PINKY GIRL
From princesspinkygirl.com
13 SPRING SALADS THAT GO WITH EVERYTHING | COOKING LIGHT
From cookinglight.com
7 SALADS WITH CHICKEN FOR SIMPLE DINNERS | FOOD & WINE
From foodandwine.com
TOP CHICKEN DINNERS FOR SPRING | ALLRECIPES
From allrecipes.com
GRILLED CHICKEN AND GRAPE SPRING SALAD WITH GOAT CHEESE AND …
From cookingclassy.com
CHICKEN CUTLETS WITH SPRING VEGETABLE SALAD AND HERB VINAIGRETTE …
From myrecipes.com
25 SIMPLE SPRING SALAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FRIED CHICKEN ORANGE COUNTY CA - THERESCIPES.INFO
From therecipes.info
FRIED CHICKEN SALAD FROM 'FRIED & TRUE' - SERIOUS EATS
From seriouseats.com
180 BEST SPRING SALAD RECIPES IDEAS IN 2022 - PINTEREST
From pinterest.com
SPRING CHICKEN SALAD | GIADZY
From giadzy.com
CRISPY CHICKEN SPRING ROLLS RECIPE - DUMPLING CONNECTION
From dumplingconnection.com
33 FRESH, SPRING SALADS WITH SEASONAL INGREDIENTS - DELISH
From delish.com
FRESH SPRING SALAD RECIPES MADE WITH SEASONAL PRODUCE - MARTHA …
From marthastewart.com
20+ GRILLED CHICKEN SALAD RECIPES | EATINGWELL
From eatingwell.com
CHICKEN DINNER RECIPES FOR SPRING | MARTHA STEWART
From marthastewart.com
CRISCO FRIED CHICKEN - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CRISPY CHICKEN CUTLETS WITH A CRUNCHY SALAD RECIPE | REAL SIMPLE
From realsimple.com
BEST FRIED CHICKEN RECIPE (TAVERN STYLE!) - A SPICY PERSPECTIVE
From aspicyperspective.com
10 BEST MIXED GREEN SALAD WITH CHICKEN RECIPES | YUMMLY
From yummly.com
FRIED CHICKEN RECIPE - THE SEASONED MOM
From theseasonedmom.com
SPRING CHICKEN SALAD - LITTLE BROKEN
From littlebroken.com
21 SUPER-FRESH SPRING SALAD RECIPES
From simplyrecipes.com
OUR 15+ BEST SPRING SALAD RECIPES | EATINGWELL
From eatingwell.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
RECIPE: CHINESE CHICKEN SALAD SPRING ROLLS - KITCHN
From thekitchn.com
31 SPRING CHICKEN RECIPES TO MAKE NOW - FOODIECRUSH
From foodiecrush.com
MAMA'S FRIED CHICKEN RECIPE | SOUTHERN LIVING
From southernliving.com
SPRING SALAD RECIPES | RECIPES IDEAS | TESCO REAL FOOD
From realfood.tesco.com
40+ 5-STAR SPRING CHICKEN RECIPES | MYRECIPES
From myrecipes.com
CRISPY OVEN FRIED CHICKEN RECIPE
From easychickenrecipes.com
GRILLED CHICKEN SALAD - CRAVING TASTY
From cravingtasty.com
EASY SPRING SALAD RECIPE WITH PEAS - LEMONS FOR LULU
From lemonsforlulu.com
FRIED CHICKEN RECIPES - BBC FOOD
From bbc.co.uk
FRIED SPRING CHICKEN RECIPE | YUMMY.PH
From yummy.ph
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love