Popcorn Chicken Salad Food

POPCORN CHICKEN SALAD

Steps:

• To Prepare the Dressing: Mix together ranch dressing, bacon, green onion and parsley; set aside.
• For The Base: Chop romaine and radicchio then toss with spinach leaves. Place across large serving platter or in serving bowl.
• To Assemble: Take the already prepared salad base and drizzling over the top the reserved salad dressing. Over the dressing sprinkle the cheese and sunflower seeds. Around the edge of the container (bowl or platter) alternate between a wedge of egg, small pile of chicken and small piles of diced tomatoes.

POPCORN CHICKEN SALAD

Steps:

• Bake chicken according to package directions. Meanwhile, for dressing, in a small bowl, whisk the mayonnaise, honey, vinegar, mustard and oil until smooth., Divide lettuce between two plates; top with the peas, bean sprouts, oranges, chicken and noodles. Drizzle with dressing.

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.

POPCORN CHICKEN

Steps:

• Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
• Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.
• Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.
• Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.

GARLIC POPCORN CHICKEN

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a baking pan.
• Season chicken with salt and pepper.
• Combine bread crumbs and Parmesan cheese in a bowl.
• Heat olive oil in a small saucepan over low heat, about 1 minute. Add garlic; stir and remove from heat. Coat chicken in the oil and dip into the bread crumb mixture. Transfer coated chicken to the prepared baking pan.
• Bake in the preheated oven until golden brown and crispy, 15 to 20 minutes.

POPCORN SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.

POPCORN CHICKEN (TAIWANESE)

Steps:

• Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.
• Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.

POPCORN SALAD

Steps:

• In large bowl, combine the mayo, celery, 1 cup of cheese, water chestnuts, 1/2 cup bacon, carrots and chives; mix well.
• Add popcorn; stir to coat.
• Spoon into a lettuce-lined bowl top with remaining cheese and bacon serve immediately.