Rivers Fried Chicken Salad Recipes

FRIED CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.

FRIED CHICKEN DINNER SALAD

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.

FRIED CHICKEN SALAD

Steps:

• Preheat oven to 425 degrees F.
• Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.
• For dressing:
• Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
• For salad:
• Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.

FRIED CHICKEN SALAD

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.

FRIED-CHICKEN SALAD

Steps:

• Combine first 6 ingredients in a shallow dish. Stir well and set aside.
• Combine chicken and buttermilk in a bowl and stir. Cover and marinate in refrigerator for 30 minutes.
• Drain the chicken strips and dredge a few at a time in breadcrumb mixture, tossing to coat.
• Coat a nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add chicken to skillet. Cook 3 minutes on each side or until done.
• Arrange 1 cup of lettuce on each of 4 plates and divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.
• Enjoy as lunch or light dinner with couple of slices of garlic bread.

FRIED CHICKEN SALAD

Steps:

• Place each chicken breast in a plastic bag and pound flat (about 1/2 inch thick). Cut into thin strips.
• In a shallow bowl, mix the flour and salt. In a medium bowl, whisk 1 cup of the ranch dressing with the milk, egg and Tabasco sauce.
• Working in batches, dredge the chicken strips lightly in the flour, dip into the ranch batter, then coat with flour again and transfer to a sheet of wax paper.
• Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat until rippling hot. Add enough chicken strips to cover the bottom of the pan. Fry until golden and cooked through, about 3 minutes on each side. Transfer the chicken to a paper towel-lined plate. After the first batch, discard the oil, wipe the pan clean with a paper towel and heat another 3 tablespoons of oil. Fry the remaining strips, using fresh oil for each batch.
• In a large bowl, toss the lettuce and tomatoes with the remaining 1/2 cup of ranch dressing, or to taste. Divide among 4 plates and top with the chicken strips.

RIVER'S FRIED CHICKEN SALAD

Steps:

• In a medium to large bowl add cooked chopped chicken,celery, and red onion. Add in smoked paprika,chili powder, garlic powder and black pepper.
• Mix in mayonnaise and stir well to combine.
• Chill in refrigerator for at least 30 minutes or over night. To let all the flavors combine.
• Serve on bread, crackers,or in lettuce wraps.
• NOTE: For a more smoky flavor add another 1/2 tsp of smoked paprika and Mayonnaise if needed.