CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
- For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
- In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.
CRISPY CHICKEN STRIPS WITH SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
- Photograph by Antonis Achilleos
CRISPY CHICKEN ROMAINE SALAD
Make and share this Crispy Chicken Romaine Salad recipe from Food.com.
Provided by Chai-Chick 4 the Lo
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375© F. In a shallow dish, Combine egg & milk. In another dish, combine parmesan cheese & bread crumbs.
- Dip chicken into egg mixture; coat with bread crumbs. Arrange in a greased baking dish, so that pieces are not touching. Drizzle chicken with melted butter.
- Bake for 15 to 20 minutes or until chicken is no longer pink.
- Arrange lettuce & tomatoes on a serving platter.
- Top with dressing, olives, & chicken. Sprinkle with cheese. Enjoy! (:.
CHICKEN ROMAINE SALAD
Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.
Nutrition Facts : Calories 252 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
CHICKEN, CRANBERRY AND GORGONZOLA SALAD
Make and share this Chicken, Cranberry and Gorgonzola Salad recipe from Food.com.
Provided by Herban Palate
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chop up lettuce place in bowl
- Add in gorgonzola, cranberries, walnuts and raspberry vinaigrette then toss till coated. Chill for about 20 minute before serving.
CRISPY CHICKEN AND APPLE SALAD
Crunchy chicken pairs wonderfully with crisp and sweet apple in this hearty salad that's a meal in itself.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 13
Steps:
- On a plate, season flour with 1/4 teaspoon salt. In a shallow dish, whisk egg with 1 tablespoon water. On another plate, season panko with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry. Dredge chicken in flour, then dip in egg, letting excess drip off. Coat with panko, pressing gently to adhere.
- In a large nonstick skillet, heat oil over medium. Add chicken; cook until golden brown and cooked through, 8 to 10 minutes total, flipping once. In a small bowl, whisk buttermilk, mayonnaise, vinegar, and parsley; season with salt and pepper. Arrange lettuce, apples, and cranberries on a platter. Slice chicken, add to platter, and drizzle with dressing.
Nutrition Facts : Calories 455 g, Fat 13 g, Fiber 3 g, Protein 34 g, SaturatedFat 2 g
BLACKENED CHICKEN SALAD
This crispy blackened chicken salad, drizzled with French vinaigrette, is bursting with flavour! Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Salad Dressings
Time 5h35m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- For the blackened chicken:.
- Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
- Preheat the oven to 350 degrees F.
- In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
- For the French vinaigrette:.
- Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
- For the salad:.
- In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
- In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- To serve:.
- Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.
Nutrition Facts : Calories 850.4, Fat 66.6, SaturatedFat 11.9, Cholesterol 138.1, Sodium 2232.5, Carbohydrate 32.7, Fiber 7.1, Sugar 19.1, Protein 34.9
CRUNCHY ROMAINE SALAD
A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
Provided by Georgia Julie
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
- Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
- Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.6 g, Cholesterol 12.2 mg, Fat 29.6 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 195.2 mg, Sugar 21.8 g
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