CRISPY CHICKEN SALAD
This Crispy Chicken Salad is so easy to make at home and tastes just like the version from Friendly's! Serve it with honey mustard and fried chicken strips over lettuce with tomatoes, hard boiled eggs, cheese, and crispy tortilla strips!
Provided by Stephanie
Categories Main Course Salad
Time 50m
Number Of Ingredients 16
Steps:
- Prep Work: Whisk 1 egg in a small bowl and set aside.
- Combine the flour, breadcrumbs, and seasonings on a plate and set aside.
- Cut the chicken breast in half to create 2 thinner pieces of equal size. Slice each half into strips about ½ inch thick. Note that they will plump up slightly when cooked.
- Bread the Chicken: Pat the strips completely dry and dip them in the whisked egg. Use your fingers to slide off the excess, if it's too wet it will leak through the breading. Transfer to the breading mixture and coat generously. Give each one an extra dip in the breading right before frying.
- Frying: Heat 1 cup of vegetable oil in a 10-inch cast iron skillet. If possible, use an oil thermometer to wait until the oil reaches 350 degrees.
- Once the oil is heated, carefully add the chicken strips, leaving space around each one so that they don't touch each other. You'll need to fry in batches. Use kitchen tongs to carefully turn the chicken over once the first side is golden brown, 3-4 minutes per side.
- Set fried chicken aside on a cooling rack to keep it crispy underneath. Add more chicken to the pan as soon as you take some out.
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil.
- Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
- Peel, and slice in half or in fourths.
- Add the lettuce to a large plate or salad bowl. Top with tomatoes, hard boiled eggs, and cheese.
- Slice the chicken strips into bite-sized pieces and sprinkle them on top.
- Drizzle with honey mustard, top with tortilla strips, and serve!
Nutrition Facts : Calories 691 kcal, Carbohydrate 35 g, Protein 51 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 403 mg, Sodium 920 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CRISPY CHICKEN SALAD
Sugared almonds and chow mein noodles add fun crunch to this salad that makes the most of leftover chicken. Says Irene Dickhausen from St. Paul, Minnesota, "This salad is speedy, simple and always popular at ladies' luncheons."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, melt butter over medium heat. Add almonds; cook and stir for 3-4 minutes or until toasted. Sprinkle with 1 tablespoon sugar; cook and stir 2-3 minutes longer or until sugar is melted. Spread on foil to cool. , For dressing, in a small bowl, whisk the oil, vinegar, salt, hot pepper sauce and remaining sugar. , In a large bowl, combine the lettuce, chicken, noodles, pineapple, celery and onion. Pour dressing over salad; toss to coat. Break apart sugared almonds; sprinkle over salad.
Nutrition Facts :
TARA'S SWEET AND CHUNKY CHICKEN SALAD
A sweet, but healthy chicken salad. The sweet secret is dried cranberries. Awesome on homemade bread or on crackers. I spread cream cheese on the bread or crackers, and top with chicken salad.
Provided by ABBIE 'N LILLI'S MOM
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 8 g, Cholesterol 46 mg, Fat 13.4 g, Fiber 0.9 g, Protein 16.3 g, SaturatedFat 2.6 g, Sodium 454 mg, Sugar 5.3 g
CHICKEN SALAD WITH CRISPY WONTONS
Here's a quick easy meal. My mom made it when I was growing up, but I added veggies and lightened the sweet-and-sour dressing. I also bake the crispy wontons instead of frying them. -Kylea Rorabaugh of Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Lightly spritz both sides of wonton strips with cooking spray; place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn strips over; broil 2-3 minutes longer or until golden brown. Remove to wire racks to cool., For dressing, in a small bowl, whisk the vinegar, canola oil, sesame oil, sugar, salt and pepper; set aside. In a large bowl, combine the romaine, chicken, peppers and tomatoes. Just before serving, drizzle with dressing and toss to coat. Top with wonton strips.
Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 253mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
SWEET KOREAN CRISPY CHICKEN
This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.
Provided by Shelby Lynn
Categories World Cuisine Recipes Asian Korean
Time 1h6m
Yield 6
Number Of Ingredients 16
Steps:
- Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
- Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
- Toss cornstarch with the chicken to coat evenly.
- Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
- Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
- Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
Nutrition Facts : Calories 577.8 calories, Carbohydrate 41.5 g, Cholesterol 33.6 mg, Fat 41.9 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 829 mg, Sugar 26.2 g
SWEET AND CRISPY CHICKEN SALAD
Make and share this Sweet and Crispy Chicken Salad recipe from Food.com.
Provided by internetnut
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken nuggets and cook 4 minutes, turning once, or until browned and heated through.
- Stir orange juice, vinegar, oil, salt and pepper in large bowl. Add greens, oranges, pineapple and onion; toss to mix and coat.
- Put salad on serving plates and top with nuggets. Sprinkle with cashews.
Nutrition Facts : Calories 340.7, Fat 18.3, SaturatedFat 4.4, Cholesterol 63.8, Sodium 393.1, Carbohydrate 26.9, Fiber 5, Sugar 18, Protein 19.2
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