FRIED CHICKEN SALAD RECIPE EASY RECIPES

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FRIED CHICKEN SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Fried Chicken Salad Recipe | Food Network Kitchen | Food ... 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

Total Time 15 minutes

Cook Time 15 minutes

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.

FRIED CHICKEN DINNER SALAD RECIPE | ALLRECIPES



Fried Chicken Dinner Salad Recipe | Allrecipes image

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

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 11

1 egg, beaten
1 cup Italian-seasoned bread crumbs (such as Progresso®)
¼ cup grated Parmesan cheese
2 skinless, boneless chicken breasts
¼ teaspoon Cajun seasoning (such as Tony Chachere's®)
1 cup olive oil
3 cups chopped lettuce
1 tomato, cut into wedges
2 carrots, grated
2 hard-boiled eggs, halved
6 tablespoons ranch dressing

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, CarbohydrateContent 56.3 g, CholesterolContent 395.1 mg, FatContent 95.2 g, FiberContent 6.8 g, ProteinContent 49.7 g, SaturatedFatContent 16.2 g, SodiumContent 1721 mg, SugarContent 10.9 g

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