Hand Breaded Chicken Salad Recipes

BREADED CHICKEN COBB SALAD

Steps:

• Preheat oven to 400° and line a large baking sheet with parchment. Season chicken with salt and pepper. In shallow bowl, season bread crumbs with salt and pepper. In another shallow bowl, beat eggs. Dip chicken in eggs, then dredge in bread crumb mixture until coated. Place on prepared baking sheet.
• In a large ovenproof skillet over medium-high heat, heat oil. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to oven and cook until chicken is cooked through, about 10 minutes, then slice into strips.
• Assemble salad: Arrange romaine on a serving platter and top with tomatoes, corn, blue cheese, avocado, bacon, and chicken.
• Season with salt and pepper and drizzle with ranch.

CHICKEN SALAD

Steps:

• Mix the walnuts, cranberries, mustard, sugar, celery, scallions and some salt and pepper together in a large bowl. Let the flavors meld for 10 minutes.
• Add in the mayo and mix until incorporated. Adjust the seasoning if necessary. Add in the chicken. Let the mixture sit in the fridge for at least 1 hour before serving, overnight preferred.
• Serve on lettuce leaves and drizzle with balsamic reduction.

BREADED CHICKEN FINGERS

Steps:

• Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

BREADED CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Place flour in a shallow bowl. In another shallow bowl, whisk milk and egg. Coat chicken in flour, then dip in egg mixture. Place in bag; seal and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 2-3 minutes on each side or until chicken is no longer pink. Drain on paper towels.

ANGELA'S EASY BREADED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

HAND BREADED CHICKEN SALAD

Steps:

• Marinate Chicken: Add the chicken and buttermilk in a stainless steel bowl. Marinate and refrigerate overnight.
• Breading Chicken: In the stainless steel bowl mix the flour, cornstarch, Lawry's season salt, and garlic herb seasoning. Place the breading bowl aside. Drain the overnight marinaded chicken, keeping the marinade. Place the chicken in the breading mix, then back in the marinade, then back in then breading mix. Pan fry each piece of chicken 3 minutes on each side.
• In the stainless steel bowl, add the romaine, coleslaw blend, apples, and blueberries. Toss with the dressing.
• Place the salad mix in center of the plate.
• Top the salad mix with the chicken.
• Drizzle the dressing zigzag across the chicken and salad mix.
• Garnish with cashews and pickled onion.

CRISPY COBB SALAD WITH BREADED CHICKEN

Steps:

• Lettuce. Add the chopped lettuce into a large bowl, and season with some salt, black pepper, and a drizzle of lemon or lime juice. Massage the leaves well for 3-5 minutes. Let stand for 10 minutes. (Optional but does help the lettuce soften and soak up some flavors).
• Dressing. Whisk all the ingredients in a medium bowl or mason jar. Stir or shake like crazy and let chill in the fridge for 10-15 minutes.
• Chicken. Wash and dry the chicken. Pound it just a little bit to ensure even cooking. Prepare three plates or shallow dishes. One by one, dip each chicken breast first in flour, beaten egg, and then panko with seasonings.
• Warm up cooking oil in a large nonstick skillet over medium-high heat. Cook chicken for 4 minutes on both sides or until golden brown and crispy. Make sure to keep an eye on the heat so the panko doesn't get burn way quickly. To ensure chicken doneness, use a kitchen thermometer to register 165 degrees Fahrenheit inserted into the thickest part of the chicken. Set aside on a plate with a paper towel to absorb the excess oil. Slice chicken into smaller strips or just cubes in bite-size pieces.
• Cobb Salad Assembly. Arrange all the vegetables in a serving bowl or platter. On top of the salad add crispy chicken strips and drizzle with honey mustard dressing (this dressing is highly recommended but you can use your favorite dressing here). Season with salt and black pepper if needed. Serve while the chicken is still warm.