Fried Chicken Salad On A Stick Food

CHICKEN ON A STICK

Steps:

• Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.

FRIED CHICKEN SALAD

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 SALAD

Steps:

• Preheat oven to 425 degrees F.
• Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.
• For dressing:
• Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
• For salad:
• Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.

FRIED CHICKEN CHICKEN SALAD

Steps:

• Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving.
• We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Enjoy!

FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING

Steps:

• Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
• When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
• Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
• Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.