Popeye Chicken Salad Food

POPEYE CHICKEN SALAD

Steps:

• Add the chicken, spinach, water chestnuts, green onion, bean sprouts, crumbled bacon and sliced eggs in a large bowl (if not serving right away, may store undressed but covered salad in the refrigerator for up to 4 hours).
• To make the dressing--In a small bowl, blend together the oil, sugar, vinegar, and ketchup using a whisk.
• Pour some of the dressing over the salad ingredients (you may not need all the dressing).
• Toss the salad gently but until thoroughly coated.
• Add more dressing if needed; serve.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

POPEYE AND OLIVE OIL'S FRESH SPINACH SALAD

Steps:

• Rinse the spinach well and dry in salad spinner.
• Stack the mint leaves and cut crosswise into thin strips.
• In large mixing bowl combine the spinach leaves with the mint. Toss well.
• To make the dressing combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the olive oil and.
• season the salad dressing to taste with freshly ground black pepper.
• Pour the dressing over the greens and toss lightly.
• Divide the mixture between four salad plates. In fan fashion, garnish the nectarine slices on each salad plate.
• Sprinkle the blueberries on top.

POPEYE'S SAVORY SPINACH SALAD

Steps:

• Q.
• Dressing: combine dressing ingredients and whisk until blended; refigerate minimum 1hour. Salad: Combine spinach, egg, red onion , blue cheese, fresh fruit, avocado and dressing in a bowl and toss.

HONEY PECAN CHICKEN SALAD, POPEYE'S

Steps:

• 1. Combine the mayonnaise, relish, onion, honey, sugar, salt and white pepper in a bowl and mix well. Stir in the celery and pecans. Fold in the chicken. Adjust the seasonings to taste. Chill, covered, in the refrigerator. Serve on crusty French bread rolls with potato chips and carrot sticks, or on a bed of salad greens, garnished with a bunch of red grapes.

POPEYE'S FAVORITE SALAD

Steps:

• Wash and dry the spinach, removing any tough stems.
• Wash strawberries, stem, slice and mix together in big bowl with spinach.
• For dressing, in an electric blender, blend onion, vinegar, oil, and honey until smooth.
• Stir in sesame and poppy seeds.
• Toss salad with dressing just before serving.
• Adding watercress would add some spice.

POPEYES BONAFIDE MILD CHICKEN (COPYCAT)

Steps:

• RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with 2 tablespoons original Louisiana Hot Sauce, rubbing sauce well into skin of chicken.
• MEASURE the all of the SEASONING ingredients into a resealable plastic container; SEAL container and shake well to blend; FUNNEL mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and generously on every side of marinated chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed.
• BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning; WHISK mixture in bowl vigorously until smooth.
• ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.
• PLACE a cooling rack over a baking sheet and set aside.
• REMOVE chicken from the marinating dish using tongs; (1) DIP chicken into the BATTER until evenly coated; (2) COAT the chicken well in the DREDGING flour; PLACE chicken onto the rack over baking sheet.
• REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING); ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.
• ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge).
• CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration); FRY for 10 minutes; RAISE frying temperature to 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch).
• BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!

POPEYE'S FRIED CHICKEN

Steps:

• cut chicken into breast, thighs, legs and wings.
• place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
• Let chicken marinade 12 hours in refridgerator.
• WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
• Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
• Place 4 cups of all purpose flower in a seperate bowl for dredging.
• remove chicken from marinade right out of the refrigerator and place on a drying rack.
• once drained place chicken pieces in wet batter for a good coating.
• remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
• Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
• Chicken and batter need to be cold to the touch before frying.
• You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
• Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.