FRIED CHICKEN SALAD WITH BUTTERMILK-CHIVE DRESSING
Provided by Guy Fieri
Time 2h20m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the fried chicken: Using a mallet, lightly pound the thighs to flatten. Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge.
- In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.
- Remove the chicken strips from the marinade and lightly pat away excess. Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.
- Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.
- Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt.
- For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish. Add in 1 cup Buttermilk-Chive Dressing and toss to coat. Serve the chicken on top of the salad. Drizzle with a little extra dressing.
- On a flat cutting board, smash the garlic cloves with the flat side of a knife. Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste.
- In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour.
SHEET-PAN CHICKEN CAESAR SALAD
Make a restaurant-worthy chicken Caesar with a little help from your humble broiler and sheet pan. Chicken breasts and homemade croutons get golden in the oven. Charring the romaine adds a new dimension to this dinner standby.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup parmesan and 2 tablespoons water. Reserve 2 tablespoons of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing.
- Mix 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tablespoons dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate.
- Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2 to 4 minutes. Let the chicken rest 8 to 10 minutes, then slice.
- Divide the lettuce, chicken and croutons among plates. Top with the dressing, the remaining 1/4 cup parmesan and more chives.
Nutrition Facts : Calories 630, Fat 42 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 1276 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 42 grams, Sugar 3 grams
CHICKEN CAESAR SALAD
When you order this dish in a restaurant, you usually get a Caesar salad topped with dry slices of chicken breast. Here, the moist shreds are bathed in the dressing with the lettuce - another story altogether.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 15m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and 1/4 cup of the Parmesan.
- Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN CAESAR SALAD
A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
- Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
- Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
- Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
- Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
- Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
- Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
- Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.
GRILLED CHICKEN CAESAR SALAD
Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.
Nutrition Facts :
EASY AND FAST CAJUN CHICKEN CAESAR SALAD
This is an easy supper for one or more, I'll tell you this one isn't a bore. Could be used as an entree or a main dish, for lunch or for supper whatever you wish.
Provided by Melissa Bellemare
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
- In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 4.4 g, Cholesterol 95.3 mg, Fat 24.7 g, Fiber 1.8 g, Protein 32.6 g, SaturatedFat 6.2 g, Sodium 815 mg, Sugar 1.1 g
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
BUTTERMILK-FRIED CHICKEN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, oil, spring mix green, roma tomatoes, large cucumber, red onion, buttermilk, salt, black pepper, cayenne pepper, plain greek yogurt, fresh dill, garlic powder, lemon juice, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
- In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
- In a medium bowl, combine all ingredients for seasoned flour.
- Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
- Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
- Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
- Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
- Enjoy!
Nutrition Facts : Calories 728 calories, Carbohydrate 85 grams, Fat 19 grams, Fiber 6 grams, Protein 53 grams, Sugar 20 grams
BUTTERMILK CHICKEN CAESAR SALAD
Unlike traditional Caesar salad, ours uses no oil in the dressing. Instead, it relies on tangy low-fat buttermilk. Multigrain croutons also help save on calories and splurge on flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper.
- Place chicken in a resealable plastic bag; reserving 1/2 cup for salad, add buttermilk mixture. Refrigerate chicken at least 15 minutes and up to 1 day.
- Meanwhile, make croutons: Place bread on prepared baking sheet. Brush both sides with oil, and season with salt and pepper. Broil until toasted, 1 to 2 minutes per side; cut into 1-inch pieces (and reserve baking sheet).
- Transfer chicken to baking sheet; discard marinade. Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise. In a large bowl, stir together mayonnaise and reserved buttermilk mixture. Add romaine, radicchio, chicken, and croutons; toss to combine. Serve immediately.
Nutrition Facts : Calories 379 g, Fat 13 g, Fiber 5 g, Protein 42 g
CHICKEN CAESAR SALAD FOR TWO
Topping a delicious Caesar salad with a tender grilled chicken breast ensures a healthy, filling lunch that satisfies. -Kay Anderson, Bear, Delaware
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Brush chicken with oil. Combine the garlic salt, paprika, pepper, basil and oregano; sprinkle over chicken. Grill, uncovered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Arrange romaine and tomato on plates. Cut chicken into strips; place over salads. Drizzle with dressing. Sprinkle with croutons if desired.
Nutrition Facts : Calories 236 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 653mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN FOR CAESAR SALAD
Great chicken for caesar salad. I always had a hard time with the seasoning for the chicken, but this is nummy!
Provided by J. Irish
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix spices and oil together and leave for the flavors to bloom for ~15-30 minutes.
- Baste chicken with oil/spices, leave to soak in 15-30 minutes.
- Cook on the stove, med hi, until done. (145-155 with a digital thermometer).
- Cut into pieces and place over romaine lettuce mixed with your favorite caesar dressing.
- Top with fresh black pepper and fresh grated parmesan or romano cheese.
Nutrition Facts : Calories 303.4, Fat 19.1, SaturatedFat 4.6, Cholesterol 92.8, Sodium 310.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 30.4
CHARGRILLED CHICKEN & KALE CAESAR SALAD
Try our healthy twist on a chicken Caesar salad with long-stem broccoli and a creamy mustard dressing. Perfect for a low-calorie lunch option
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Main course, Side dish
Time 40m
Number Of Ingredients 12
Steps:
- Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.
- Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.
- Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.
- Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.
- Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.7 milligram of sodium
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