Shawnas Southern Fried Chicken 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.

SOUTHERN FRIED CHICKEN SALAD



Southern Fried Chicken Salad image

Make and share this Southern Fried Chicken Salad recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1/3 cup crumbled blue cheese
1/2 cup buttermilk
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley, chopped
1 1/4 lbs boneless skinless chicken breast halves
3/4 cup buttermilk
3 garlic cloves, smashed
ground cayenne pepper
salt
1/2-3/4 cup seasoned breadcrumbs
vegetable oil
8 cups leaves lettuce, torn (red and or green)
1 pint pint mixed cherry tomatoes, halved
1 cup corn kernel
1/4 cup toasted pecan halves
1/4 cup red onion strip

Steps:

  • To Prepare the Dressing: In a small bowl, mash 1 tablespoon of the cheese into the buttermilk with a fork until blended. Stir in vinegar, salt, pepper, remaining blue cheese, and parsley. Cover and refrigerate (can be made 1 day ahead).
  • To Prepare the Chicken: Cut chicken breasts lengthwise into 3 strips; cut each strip into 3 pieces. In a bowl, whisk buttermilk, garlic, cayenne, and salt; add chicken. Cover and marinate in refrigerator at least 2 hours and up to 6.
  • Drain chicken; coat with breadcrumbs. Cook chicken in oil in a large nonstick skillet over medium heat about 7-10 minutes, turning pieces frequently, or until cooked through and golden. Drain on paper towel.
  • To Make the Salad: In a bowl, toss salad ingredients with 1/4 cup dressing; place on 4 plates. Top with chicken. Drizzle with remaining dressing.

Nutrition Facts : Calories 432.1, Fat 13.7, SaturatedFat 4, Cholesterol 102.3, Sodium 673.6, Carbohydrate 38.2, Fiber 5.2, Sugar 7.7, Protein 41.8

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