Let me tell you about the Chicken Fried Picnic Salad!! As we get closer and closer to summer, I always like to start making lists of places I want to go and things I like to do. One of the activities I plan every year is a picnic! I love them. But then, who doesn’t love an activity that revolves around fantastic food, wonderful friends and fresh air?!! Follow that train of thought, and that is how I came up with this Chicken Fried Picnic Salad!
Today for #SundaySupper we are all about salads, and this salad gives you the picnic feel even if you are not on one! You have your fried chicken, potato salad, hard boiled eggs, and a few more tasty bites. I wanted to add baked beans, but I was talked out of it! (I still think it might be good!)
Chicken Fried Picnic Salad
(printable recipe at end of post)
Potato Salad
1/4 cup Mayonnaise
2 teaspoon Mustard
2 teaspoon Sugar
2 hard boiled Eggs
3 medium Potatoes
ground pepper
Fried Chicken
2pounds boneless, skinless Chicken Breasts
2 cups Flour
1 tablespoon Garlic Powder
Ground Pepper
6 Eggs
6 packs Ritz Crackers Everything flavor
Oil for frying
Salad
Iceberg Lettuce
Romaine Lettuce
Cherry Tomatoes
1/4 cup chopped onion
1/4 cup Corn Niblets
2 Hard Boiled Eggs
2 pieces Bacon
Sunflower Seeds
Dressing of your choice
Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.
Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.
Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.
In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
Filet the chicken breasts if they are too thick.
Cut out any veins and fatty pieces.
Slice chicken into slices.
Set up a mini frying station with flour, add the garlic powder and pepper.
Put eggs in another dish and whip.
Crush crackers.
Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.
Pan fry the corn in a teaspoon of butter.
Cook bacon and chop. Chop onion.
Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve.
Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds. Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad.
Drizzle with your favorite dressing, and enjoy!
Thanks for joining me today!
Scroll down and find more gorgeous salads created by #SundaySupper family members!
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Choice Chicken Salads
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- Chicken Fried Picnic Salad by The Freshman Cook
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Superb Seafood Salads
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Vibrant Veggie Salads
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Yield: 2 SaladsAuthor: The Freshman CookPrint Recipe
CHICKEN FRIED PICNIC SALAD
INGREDIENTS:
Potato Salad
- 1/4 cup Mayonnaise
- 2 teaspoon Mustard
- 2 teaspoon Sugar
- 2 hard boiled Eggs
- 3 medium Potatoes
- ground pepper
Fried Chicken
- 2 pounds boneless, skinless Chicken Breasts
- 2 cups Flour
- 1 tablespoon Garlic Powder
- Ground Pepper
- 6 Eggs
- 6 packs Ritz Crackers Everything flavor
- Oil for frying
Salad
- Iceberg Lettuce
- Romaine Lettuce
- Cherry Tomatoes
- 1/4 cup chopped Onion
- 1/4 cup Corn Niblets
- 2 Hard Boiled Eggs
- 2 pieces Bacon
- Sunflower Seeds
- Dressing of your choice
INSTRUCTIONS:
- Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.
- Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.
- Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.
- In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
- Filet the chicken breasts if they are too thick.
- Cut out any veins and fatty pieces. Slice chicken into slices.
- Set up a mini frying station with flour, add the garlic powder and pepper. Put eggs in another dish and whip. Crush crackers.
- Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
- Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.
- Pan fry the corn in a teaspoon of butter. Cook bacon and chop. Chop onion. Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve.
- Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds. Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad. Drizzle with your favorite dressing, and enjoy!