Faux Fried Chicken With Quick Arugula Salad Food

FRIED CHICKEN SALAD

Steps:

• Boil eggs and let them cool.
• Bake chicken tenders according to directions on package(I have also used leftover chicken in this).
• Tear or prepare lettuce as normal.
• Add cheese, tomato, and cucumber to lettuce.
• Cut chicken into bite size pieces and put into lettuce mixture.
• Dice eggs and add into mixture.
• Mix together ranch dressing and barbeque sauce(I use more than above since we love this dressing) and pour desired amount over salad.
• I do individual salads with this instead of mixing all together. The chicken tends to sink to the bottom.
• You can add whatever other veggies you want to it but my kids won't eat onions, peppers, etc so I skip them.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

FAUX FRIED CHICKEN WITH QUICK ARUGULA SALAD

Steps:

• Preheat oven to 450 degrees F.
• Season chicken breast strips with salt and pepper. Combine panko, parmesan, cayenne, and thyme on a large plate. Season with salt and pepper. Place flour onto another large plate. Pour milk onto a third large, shallow plate.
• Bread strips: Lightly coat strips in flour, followed by a dip in milk, and then place into the panko mixture, making sure to coat strips on all sides.
• Heat a large, ovenproof skillet over high heat. Add 3 tablespoons olive oil, swirl to coat, and add chicken strips, in 2 batches if necessary so as not to overcrowd. Crisp, turning once, until outside is crisp and golden, about 1 minute per side, transferring to a plate as they finish and replenishing oil if skillet is dry. Return all strips to skillet and transfer to oven to finish cooking through, about 6 minutes.
• Meanwhile, dress arugula with lemon juice and remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
• Divide chicken strips between serving plates and top each portion with arugula salad and lemon wedges for squeezing atop chicken. Serve.

GRILLED CHICKEN WITH ARUGULA SALAD

Steps:

• In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.

CANDIED WALNUT CHICKEN SALAD

Steps:

• 1. Mix all ingredients together in a large bowl.
• 2. Cover and refrigerate for at least 2 hours.
• 3. Chef's Note: To candy walnuts, add 2 teaspoons butter and 1/2 cup walnuts to saute pan. Sprinkle 1 teaspoon sugar over walnuts. Warm over medium heat until walnuts are toasted and sugar carmelized (approx. 10 minutes).

OVEN-BAKED CHICKEN BREASTS WITH LEMON-MUSTARD ARUGULA SALAD

Steps:

• For marinade:
• Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
• For coating:
• Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
• Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
• For salad:
• Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
• Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
• Place 1 chicken breast on each plate. Divide salad among plates and serve.

FAUX FRIED CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Spray a large roasting pan with non-stick spray and set aside.
• In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper.
• In a separate bowl or pie plate, combine cornflake crumbs and Parmesan cheese.
• Pour buttermilk into a separate bowl or pie plate.
• Rinse chicken and pat dry.
• Working a piece at a time, dip chicken pieces in buttermilk and moisten all sides.
• Place chicken in bowl with flour mixture and turn to coat.
• Dip in buttermilk again, then coat with cornflake mixture.
• Arrange chicken in roasting pan, leaving some space between pieces. This process can get quite messy, but hang in there.
• Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer pink and juices run clear.
• Serve immediately.

ROMAINE, RADICCHIO & ARUGULA SALAD

Steps:

• Whisk together first six ingredients in medium bowl.
• Gradually whisk in oil and season generously with fresh ground pepper.
• Toss greens with dressing.