CRISPY, BREADED CHICKEN WITH FENNEL SALAD
Steps:
- For the chicken: Preheat the oven to 200 degrees F. Set a wire rack in a rimmed baking sheet.
- Fill a 14-inch cast-iron skillet with enough canola oil to come halfway up the side. Heat over medium heat until the oil reaches 350 to 375 degrees F (or a few panko breadcrumbs bubble up when sprinkled into the skillet).
- Meanwhile, place 1 chicken breast in a 1-gallon resealable plastic bag. Using a rolling pin or the flat side of a meat tenderizer, evenly pound the breast until about 1/4 inch thick. Remove to a plate and repeat with the 2nd breast. Reserve the resealable plastic bag.
- Add the flour, 1/2 teaspoon of salt and 1/2 teaspoon black pepper to the same bag and shake to combine. Add 1 breast at a time and shake to coat.
- Beat the eggs in a medium shallow bowl. In another medium shallow bowl, combine the panko with both sesame seeds, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic powder and cayenne. Stir to combine.
- Dip each floured breast in the egg, coating both sides and then dredge in the panko, pressing to help the crumbs adhere. Return the breaded chicken to the plate.
- Carefully lower the chicken in the hot oil and cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven while you make the salad.
- For the salad: Combine the lemon zest and juice, olive oil, vinegar, Dijon, honey and 1/4 teaspoon pepper in a medium bowl. Whisk together.
- Halve the fennel lengthwise, cut out and discard the core, then thinly slice the fennel crosswise into half-moons and tear the fronds into pieces. Add both to the bowl.
- Halve, core and thinly slice the apple. Add to the bowl along with the walnuts and parsley. Toss and taste for seasoning.
- Remove the chicken from the oven, place on a platter then mound the salad on top. Serve right away.
CHICKEN FIESTA SALAD
This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.
Provided by ANGL8277
Categories Salad Taco Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
- Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g
MOROCCAN SPICED CHICKEN AND FENNEL
I love the spice combinations of classic Moroccan cuisine. When I found this dish in one of my favorite chicken cookbooks I had to try it, as presented this is the recipe with my modifications. The flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)
Provided by justcallmetoni
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
- Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
- Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
- Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
- Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
- Add chicken and chopped fennel , cook 2 more minutes.
- Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.
SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers instead.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Chicken Fennel Sesame Anchovy Grill/Barbecue Grill Chile Pepper Hot Pepper
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry and season with salt. Set aside on a plate.
- Smash garlic under the flat side of a chef's knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
- Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
- While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
- Transfer chicken to platter with lemons and let rest 5 minutes.
- While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with remaining 2 Tbsp. oil and season with a big pinch of salt and toss once more.
- Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad.
CHICKEN SALAD WITH FENNEL AND CHARRED DATES
The unlikely inspiration for this savory-sweet salad comes from Lilia, an Italian restaurant in Brooklyn, where vanilla gelato is adorned with sea salt, honey, olive oil and fennel pollen for a dessert that is citrusy, creamy and fresh. The savory spin goes like this: Thinly slice two fennel bulbs, then mix with shallots and shredded cooked chicken. Dates cook in olive oil so their outsides blister and their insides become caramel-like and soft. Fennel seeds and red-pepper flakes are added to the skillet, which creates a spiced oil for dressing the salad.
Provided by Ali Slagle
Categories lunch, quick, weeknight, poultry, salads and dressings, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the sliced fennel, shallot and lemon juice. Season with salt and pepper. Place the chicken on top, but don't stir.
- In a medium (10-inch) skillet, heat the oil over medium. Add the dates and cook, stirring halfway through, until blistered in spots, 1 to 2 minutes. Season with salt and pepper, turn off the heat, then add the fennel seeds and red-pepper flakes. Swirl until sizzling and fragrant, then immediately pour the oil and dates over the chicken. Toss to combine. Taste and adjust with salt, pepper, red-pepper flakes and lemon juice. Top with some torn fennel fronds.
CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 3 servings
Number Of Ingredients 18
Steps:
- Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
- Wash and trim the fennel. Wash and peel the radish. Wash, trim and seed the red pepper. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
- Wash, trim and chop scallions.
- In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
- Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
- Drain cooked chicken, cut into cubes and stir into dressing.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 59 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 17 grams, TransFat 0 grams
CHICKEN AND FENNEL SALAD SANDWICHES
Provided by Maggie Ruggiero
Categories Salad Chicken Citrus Herb Vegetable Roast Yogurt Lunch Fennel Summer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- Roast chickens:
- Put oven rack in middle position and preheat oven to 425°F.
- Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
- Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
- Make dressing and assemble sandwiches:
- Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
- Serve chicken salad in rolls.
CHICKEN SALAD WITH FENNEL, ORANGE AND OLIVES (WW CORE)
An adaptation of a Cooking Light recipe. This is light and refreshing with a pleasing contrast between the sweetness of the orange and dressing, the licorice flavor of the fennel and the saltiness of the olives. Perfect for lunch or brunch. Since there is no dairy involved, this salad travels well.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the dressing by whisking all ingredients together in a small bowl. Reserve.
- To prepare the salad:.
- Slice the fennel bulb in half lengthwise. Cut the bulb halves into very thin slices, 1/8 inch thick or less, until you have the suggested amount. Repeat with the red onion.
- To make the orange segments, use a sharp knife trim the bottom of the orange just enough to create a stable base. Cut the peel off the orange just trimming off the peel and membrane. Cut the orange in half. Take the blade end run it against the membrane of each segment to separate each segment. Add segments to the fennel.
- Peel orange, and cut in half lengthwise. Cut orange halves horizontally into slices. Combine orange and remaining ingredients in a large bowl, and toss well.
- Dice the chicken breast into 1/2 inch cubes or shred into pieces. Add to the salad along with the olives.
- Toss dressing into the salad and let sit for 10 minutes and serve. This can be made up to 12 hours in advance and kept in the icebox.
Nutrition Facts : Calories 208.9, Fat 6.4, SaturatedFat 1.2, Cholesterol 59.5, Sodium 201.9, Carbohydrate 15.3, Fiber 4.1, Sugar 6.3, Protein 23.4
CRISPY WONTON CHICKEN SALAD
This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.
Provided by Eric Kim
Categories salads and dressings, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
- Prepare the salad: Add the chicken to the dressing and toss.
- To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
- Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.
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