Crispy Nutty Chicken Salad Food

CRISPY CHICKEN SALAD

Steps:

• CHICKEN: Start by preparing chicken tenders according to package directions. Let cool to warm and then thinly slice.
• SALAD: Chop the romaine, wash, and make sure it is thoroughly dried before adding to a large bowl (dressing won't adhere to wet lettuce). Add halved cherry tomatoes, thinly sliced cucumbers, sliced red onions, and sliced avocado to the bowl or place on individual plates. Add the sliced chicken on top. Drizzle with the dressing (see next step to prepare), toss to combine, and serve immediately.
• DRESSING: Whisk the ingredients for the dressing, along with a big pinch of salt and black pepper. Whisk until smooth. If not using immediately, transfer to a mason jar and refrigerate. (Leftovers stay good for 5-7 days).
• STORAGE: Dressed salad doesn't sit well, so if you want to have leftovers or make ahead, store the dressing separately from the salad.

CRISPY CHICKEN SALAD

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!

CRISPY CHICKEN STRIPS WITH SALAD

Steps:

• Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
• Photograph by Antonis Achilleos

CRISPY CHICKEN SALAD

Steps:

• Heat oven to 400°F. Line rimmed baking sheet with nonstick foil. Place cornflakes in shallow bowl.
• Using 1/4 cup buttermilk, brush chicken breasts on all sides, then season with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken in cornflakes, pressing gently to help them adhere, and place on prepared baking sheet. Bake until cooked through, 15 to 20 minutes. Slice if desired.
• Meanwhile, in large bowl, whisk together sour cream, vinegar, mustard, remaining 1/4 cup buttermilk, and 1/4 teaspoon each salt and pepper; stir in tarragon. Add lettuce and toss to coat, then fold in fennel and cucumber. Serve with chicken and sprinkle with chives.

CRISPY NUTTY CHICKEN SALAD

Steps:

• Combine nuts, bread crumbs, 1 Tbsp. basil and 1/4 tsp. pepper in shallow dish. Brush both sides of chicken with 2 Tbsp. dressing. Dip in nut mixture, pressing firmly to coat.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Cut into 1/2-inch-thick slices.
• Meanwhile, combine greens, oranges, tomatoes and cheese in large bowl. Mix remaining dressing, remaining basil and remaining pepper until blended. Drizzle dressing mixture over salad in bowl; toss to coat. Top with chicken.

NUTTY CHICKEN SANDWICHES

Steps:

• In a small bowl, combine the chicken, egg, pineapple, mayonnaise, salt and pepper. Cover and refrigerate for at least 1 hour. , Just before serving, stir in pecans. Place spinach on 4 slices of bread; top with chicken salad and remaining bread. Cut each sandwich into quarters.

NUTTY CHICKEN GRAIN SALAD

Steps:

• Put the chicken breasts on a baking tray, drizzle with 1 tbsp olive oil, add seasoning and place under a hot grill for 8 mins or until cooked through. Meanwhile, heat the grains following pack instructions.
• Roughly chop the fruit and nuts. Mix with the grains, 1 tbsp olive oil and seasoning to taste. Mix the hummus with 1 tbsp water, ½ tbsp olive oil and some seasoning. Serve the chicken sliced with the grains and drizzle over the hummus dressing.

NUTTY CHICKEN SATAY STRIPS

Steps:

• Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
• Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
• Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
• Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

NUTTY CHICKEN WITH NOODLE SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6 and cover a baking tray with baking paper. Finely chop the peanuts in a food processor or by hand - you want large crumbs, not dust - then tip onto a plate. Dip the chicken pieces in egg, then coat in the peanuts and place on the tray. You can freeze the coated chicken pieces for up to a month, defrost, then continue with recipe. Bake for 15-20 mins until golden and cooked through.
• Meanwhile, cook the noodles according to pack instructions, drain, rinse under cold water until cool, then drain again. When the chicken is ready, use kitchen tongs or two forks to mix the noodles with the cucumber slices, mint, lime juice and zest, sugar, chilli if using, and some seasoning. Serve immediately, topped with the crunchy chicken.