Crispy Chicken Salad With Dried Cranberries And Blue Cheese Food

CRISPY CHICKEN SALAD WITH DRIED CRANBERRIES AND BLUE CHEESE

Steps:

• In small bowl, mix vinegar, mustard, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper with wire whisk. Slowly add olive oil, stirring constantly with whisk until smooth; set aside.
• In large bowl, mix salad greens, cucumber, onions, cranberries and cheese. Cover; refrigerate until serving time.
• Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Dip chicken in egg; coat with bread crumbs.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Fry chicken, in 2 batches, in oil 4 to 6 minutes, turning once, until golden and crisp. Drain on paper towels. Cut each tender crosswise into 1/2-inch slices.
• Toss salad with 1/3 cup of the dressing; add walnuts and toss gently. Divide salad among 10 plates; top with chicken. Drizzle with desired amount of remaining dressing.

WEDGE SALAD WITH BLUE CHEESE, CRANBERRY ALMONDS, AND BACON

Steps:

• 1) Arrange lettuce wedges on four salad plates; drizzle with dressing.
• 2) Top with Almond Accents and bacon.

CRANBERRY & BLUE CHEESE CHICKEN SALAD NO COOKING REQUIRED

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Make the Salad Place spinach, roasted chicken, walnuts, blue cheese, and dried cranberries in a bowl and toss with dressing. Bon appétit!

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD

Steps:

• Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

CURRIED CRANBERRY CHICKEN SALAD

Steps:

• Combine mayonnaise, lime juice and curry powder in large mixing bowl.
• Stir in remaining ingredients.

CRANBERRY BLUE CHEESE SALAD

Steps:

• Toss and Serve.

CHICKEN, CRANBERRY AND GORGONZOLA SALAD

Steps:

• Chop up lettuce place in bowl
• Add in gorgonzola, cranberries, walnuts and raspberry vinaigrette then toss till coated. Chill for about 20 minute before serving.

CRANBERRIES AND CHICKEN SALAD

Steps:

• Grill the chicken on an outdoor grill or a Foreman grill for about 9 minutes.
• Wash the lettuce and cut it up. Mix in the chicken, cranberries, oranges, pecans. Sprinkle blue cheese over top.
• Drizzle the balsamic vinaigrette over the lettuce to taste.

ENDIVE, BLUE CHEESE, PECAN AND CRANBERRY SALAD

Steps:

• To make the salad: toast the pecans on a baking tray at 350F for 5-10 minutes - don't leave them as they burn easily. When cool, chop or crumble them roughly.
• Trim the endive and separate the leaves
• To make the dressing; Put all the ingredients for the dressing in a jar with a tight- fitting lid and shake vigorously to combine. Season with salt and freshly ground black pepper.
• Combine the cheese, nuts and cranberries in a bowl and toss with a little dressing.
• To assemble the salad; add the endive leaves to the salad leaves and toss with the remaining dressing. Add the cheese, nuts and cranberries and serve stratight away.