CHICKEN NUGGETS CHICKEN SALAD
I had some store bought breaded chicken nuggets in my freezer and, didn't want to do the usual thing with them, you know fry and dip them in sauce.If you don't have nuggets, breaded strips or tenders will work just as well.Also even if you have any of the above leftovers from a previous meal,that would work too.( Got to love...
Provided by Rose Daly
Categories Chicken Salads
Time 2h25m
Number Of Ingredients 5
Steps:
- 1. In a medium sized bowl, combine all ingredients mixing well.
- 2. If mixture looks a little too dry,add a little more mayonnaise until desired moistness is reached.
- 3. Taste to see if seasoning need to be adjusted.
- 4. Refrigerate for at least 2 hours.
CHICKEN NUGGET CAESAR SALAD
"I was getting ready to prepare a Caesar salad with chicken strips when I discovered I didn't have enough chicken breasts in the freezer," explains the Lake Zurich, Illinois cook. "So, I substituted frozen chicken nuggets. "My family was delighted with the results, "Martha notes. "So I substituted frozen chicken nuggets. "My family was delighted with the results," Martha notes. "In fact, my husband enjoyed three generous helpings!"
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Bake chicken nuggets according to package directions; cut into fourths. In a large bowl, combine the romaine, mushrooms and chicken. Drizzle with dressing and toss to coat. Sprinkle with croutons and Parmesan cheese.
Nutrition Facts : Calories 225 calories, Fat 17g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 543mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
CHICKEN NUGGETS CHICKEN SALAD
I had some store bought breaded chicken nuggets in my freezer and, didn't want to do the usual thing with them, you know fry and dip them in sauce.If you don't have nuggets, breaded strips or tenders will work just as well.Also even if you have any of the above leftovers from a previous meal,that would work too.( Got to love those leftovers :) )Cooking time is chill time, and does not include boiling eggs or cooking the chicken.
Provided by Chef shapeweaver
Categories Lunch/Snacks
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized bowl, combine all ingredients mixing well.
- If mixture looks a little too dry,add a little more mayonnaise until.
- desired moistness is reached.
- Now taste to see if seasonings need to be adjusted.
- Refrigerate for at least 3 hours.
Nutrition Facts : Calories 445.9, Fat 30.9, SaturatedFat 6, Cholesterol 193.1, Sodium 948, Carbohydrate 26.4, Fiber 0.7, Sugar 7.7, Protein 16.4
PRETZEL CRUSTED CHICKEN NUGGETS SALAD
Steps:
- For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
- Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
- For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
- For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.
BAKED CHICKEN NUGGETS
A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.
Provided by Teresa C. Rouzer
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 308.4 calories, Carbohydrate 14.6 g, Cholesterol 81 mg, Fat 19.1 g, Fiber 1.4 g, Protein 19.3 g, SaturatedFat 11.4 g, Sodium 989 mg, Sugar 1.2 g
COPYCAT CHICK-FIL-A CHICKEN NUGGETS
I developed this recipe to copycat Chick-fil-A chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. -Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Dinner
Time 24m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 307 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 24g protein.
CHICKEN NUGGET TACO SALADS
Trying to get the kids to eat more salad greens? Try this new twist on a taco salad using chicken nuggets; it will surely be a hit with the whole family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan. Bake 2 to 3 minutes longer or until hot.
- Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
- Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.
Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 70 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 3 g, TransFat 0 g
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