Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Sunday, May 7, 2017

Chicken Fried Picnic Salad / #SundaySupper

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! 


Sunday Supper Summer Dinner Salad Recipes

Brilliant Beef Salads

Choice Chicken Salads

Superb Seafood Salads

Vibrant Veggie Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 2 Saladsprint 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:

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
  5. Filet the chicken breasts if they are too thick.
  6. Cut out any veins and fatty pieces. Slice chicken into slices.
  7. Set up a mini frying station with flour, add the garlic powder and pepper. Put eggs in another dish and whip. Crush crackers.
  8. Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
  9. 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.
  10. 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.
  11. 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!
Created using The Recipes Generator

Monday, May 1, 2017

Chicken Avocado Caprese Salad / #TasteCreations

Today we are celebrating Salads at the Taste Creations Blog Hop! This Chicken Avocado Caprese is one of my favorite salad combinations. It is full of flavor, with the moist chicken, juicy tomatoes, and creamy mozzarella. Add the yumminess of the avocados, and it is a salad worth your time! I say "worth your time" but it really is not that time consuming to make.  You simply pan fry a boneless, skinless chicken breast, slice some mozzarella, chop up a small avocado and your favorite lettuce, and drizzle on some Balsamic Glaze or your favorite dressing! You are ready to enjoy an incredible salad that you will want to make again and again!  
Chicken Avocado Caprese Salad 
(printable recipe at end of page)

8 ounce Chicken Breast
1 1/2 teaspoons Mrs Dash Italian Medley
2 ounces Extra Virgin Olive Oil  
Iceberg and Romaine Lettuce
Fresh Avocado
6-7 Grape Tomatoes
4 Slices Fresh Mozzarella Cheese 
5-6 Fresh Mozzarella Balls
Balsamic Glaze {link to the recipe and ingredients below}


Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.
Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.
Spray a frying pan with pan spray, and cook chicken until done.

 Chop and wash the lettuce. Place on a plate. 

Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze. 
If you want to make the Balsamic Glaze, here is where you can find the recipe-----------Let's Make Balsamic Glaze!
You can also buy it at the store.

Check out these tasty salads made by the fantastic and creative bloggers participating in The Taste Creations Blog Hop!

1. Tequila Lime Grilled Shrimp Salad Dressing Recipe
2. Chicken Avocado Caprese Salad
3. Chicken Avocado Strawberry Salad 
4. Homemade Creamy Italian Dressing with Grilled Chicken Salad 
5. Chicken Paillard with Spring Green Salad 
 
Thank you to all the members of #TasteCreations
 for welcoming me into this fun, creative, and tasty group!

yield: 1 Individual Saladprint recipe

Chicken Avocado Caprese Salad

INGREDIENTS:

  • 8 ounce Chicken Breast
  • 1 1/2 teaspoons Mrs Dash Italian Medley
  • 2 ounces Extra Virgin Olive Oil
  • Iceberg and Romaine Lettuce
  • Fresh Avocado
  • 6-7 Grape Tomatoes
  • 4 Slices Fresh Mozzarella Cheese
  • 5-6 Fresh Mozzarella Balls
  • Balsamic Glaze

INSTRUCTIONS:

  1. Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.
  2. Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.
  3. Spray a frying pan with pan spray, and cook chicken until done.
  4. Chop and wash the lettuce. Place on a plate.
  5. Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze.
Created using The Recipes Generator
 

 

 

Wednesday, September 28, 2016

Chicken Fried Cold Noodle Salad

I have wanted to share this salad for a while now. It is so tasty!  I have eaten this salad with both hot and cold chicken fingers and they both taste incredible. So making this salad ahead of time is not even an issue. The seasoning on the chicken is what I was most excited about. Maybe you heard that a few months ago, a recipe was published in an article about a family in Kentucky. The recipe supposedly was the original secret ingredients for KFC's 11 herbs and spices. So, I couldn't wait to try out the mix of the seasonings, and I wasn't disappointed! I don't know if it was their recipe, but it tasted a lot like it! 

I hope you give this recipe a try. The cold noodles give the recipe a great taste similar to a pasta salad, and the potato salad with the fried chicken add a picnic touch, just for fun!

Chicken Fried Cold Noodle Salad

Yield-1 salad
(printable recipe at end of post)

5 small Red Potatoes
1/4 cup Mayonnaise
1-2 tablespoons Ranch Dressing
1 Scallion Stalk
1 Hard Boiled Egg
Noodles (Yaki Soba Japanese Noodles)
Corn Niblets
1/4 cup Italian Dressing
2 cups Flour
3-4 Eggs
3-4  Chicken Strips
cooking oil 

Chicken Seasoning 

2 cups of flour

2/3 tablespoons of salt

1/2 tablespoon of thyme
1/2 tablespoon of basil
1/3 tablespoon of oregano
1 tablespoon of celery salt
1 tablespoon of black pepper
1 tablespoon of dried mustard
4 tablespoons of paprika
2 tablespoons of garlic salt
1 tablespoon of ground ginger
3 tablespoons of white pepper




Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart.  Mix together noodles and corn. Add dressing. Refrigerate.
Mix all the seasonings together.
Place flour in one pan, 3 eggs in another, and seasonings in the third.
Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.
 Thanks for joining me today!

yield: 1 saladprint recipe

Chicken Fried Cold Noodle Salad

prep time: 25 MINScook time: 40 MINStotal time: 65 mins

INGREDIENTS:


  • 5 small Red Potatoes
  • 1/4 cup Mayonnaise
  • 1-2 tablespoons Ranch Dressing
  • 1 Scallion Stalk
  • 1 Hard Boiled Egg
  • Noodles (Yaki Soba Japanese Noodles)
  • Corn Niblets
  • 1/4 cup Italian Dressing
  • 2 cups Flour
  • 3-4 Eggs
  • 3-4 Chicken Strips
  • cooking oil
Chicken Seasoning
  • 2 cups of flour
  • 2/3 tablespoons of salt
  • 1/2 tablespoon of thyme
  • 1/2 tablespoon of basil
  • 1/3 tablespoon of oregano
  • 1 tablespoon of celery salt
  • 1 tablespoon of black pepper
  • 1 tablespoon of dried mustard
  • 4 tablespoons of paprika
  • 2 tablespoons of garlic salt
  • 1 tablespoon of ground ginger
  • 3 tablespoons of white pepper

INSTRUCTIONS:


  1. Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
  2. I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart. Mix together noodles and corn. Add dressing. Refrigerate.
  3. Mix all the seasonings together.
  4. Place flour in one pan, 3 eggs in another, and seasonings in the third.
  5. Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
  6. Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.












Sunday, August 7, 2016

Grilled Tri Tip and Roasted Corn Salad / #SundaySupper


    Have you had roasted corn this summer? It is definitely my summer food obsession this year. I just can't get enough of the flavor that comes from roasting corn on the grill, letting the flames lick the kernels of the corn. It's such an incredible, over the top flavor! 
    I used tri tip to make this salad, but the meat is certainly interchangeable. Chicken and pork work really well.
      Grilled Tri Tip and Roasted Corn Salad

    Monday, June 6, 2016

    Sausage and Pasta Summer Salad!

    With summer here, I am thinking it is time to start eating a little lighter. With all the heat and humidity we have been having, the thought of something heavy, just seems to drag me down and I get those "after eating yawns" that make me want to nap. Of course, then my day ends up being very unproductive. So today I am enjoying this Sausage and Pasta Summer Salad!  You are going to love it! It is light and full of so many great flavors!


    Oh, did I mention, there is wine too! Check out this recipe! Today I am guest posting over at Women's Daily with this Sausage and Pasta Summer Salad, made with Aidells Chicken Sausage, and  a chilled glass of Pinot Grigio from Cupcake Vineyards!

     Click here to get the recipe: Sausage and Pasta Summer Salad
    Make it today, and "after eating yawns" will be gone! Thanks for stopping by today!





    Wednesday, March 2, 2016

    Tortellini and Tomato Salad /#FoodieExtravaganza

    I know it is still winter, but I love summer salads. And cookbooks. Which is how I ended up making this Tortellini and Tomato Salad! I was browsing through a cookbook when I saw this salad and I loved all the ingredients including the tortellini! I was looking for a recipe that contained a noodle for today's post. So, it all came together perfectly!
    The prep of this salad is simple and easy! Cook some tortellini, chop some veggies, blend together some dressing, and you are done!

    peppers, onions, tomatoes, refreshing, tortellini, corn, dressing
     Tortellini and Tomato Salad 

    Sunday, February 21, 2016

    Orange & Walnut Baby Spinach Salad w/Quinoa & a Citrus Vinaigrette / #SundaySupper

    Today, I am talking about this Winter Salad, just full of wonderful ingredients, like baby spinach, inca red grain quinoa, fresh orange segments, juicy grape tomatoes, and candied walnuts. Top it off with a citrus vinaigrette, and you have a quick to put together salad the whole family will love. This plateful is enough for one if it is the main course, or two if it's a side!

    Orange and Walnut Baby Spinach Salad w/ Quinoa and a Citrus Vinaigrette

    Friday, August 7, 2015

    Trio Salad/#WeekdaySupper

    Is it hot where you are? Here in North Carolina the air is smoldering and so thick you need a machete to get through! So when I saw that we were celebrating no cook dinners this week, I was in!! This Trio Salad, is so named because you get three cool, tasty, and refreshing salads topped on a plate of Romaine Lettuce, and served with deviled eggs, avocado, shrimp, and cuban crackers, and you never turned on the stove! How did I do it? Creative shopping! I bought the eggs hard boiled, the shrimp already cooked, and I used a deli baked chicken for the chicken salad! All I did was throw a few items together with each salad and we were ready to go!
    Trio Salad

    (makes enough for 2 )

    Seafood Salad 
    2.5 oz. imitation Crab
    2.5 oz. Precooked Shrimp  + 6 for garnish
    2 tablespoons of finely chopped Onion
    1/2 cup Mayo
    1 teaspoon Sweet Relish
    Black Pepper to taste

    Chicken Salad 
    5 oz. Rotisserie Chicken
    2 tablespoons of finely chopped Onion
    3 tablespoons Mayo
    2 teaspoons of Sweet Relish
    Black Pepper to taste

    Egg Salad 
    3  Hard Boiled Eggs +2 for garnish
    3 tablespoons Mayo
    a squirt of Mustard
    2 tablespoons of finely chopped Onion
    2 teaspoons of Sweet Relish

    Avocado
    Cuban Crackers
    Chop your crab or pull it apart a little. Chop your shrimp into smaller than bite sized pieces. Mix all the ingredients together in a bowl, cover and refrigerate.
    Pull your chicken from the bone, and mix it with all the rest of the ingredients. Make your egg salad by quartering your cooked eggs, and then cutting them in half. Mix the eggs with the rest of the ingredients.

    Plate your salads on your romaine, add your garnish of egg halves, shrimp, avocado and cuban crackers.
    Enjoy your cool weather, no cook, Trio Salad!                        

    Sunday Supper Movement

    Looking for more no cook #WeekdaySupper ideas? Here's what some others made this week!

    08/03/15 - Monday -Cobb Salad Bar by Cindys Recipes and Writings
    08/04/15 - Tuesday -Simple Summer Spanish Tapas by Caroline's Cooking 
    08/05/15 - Wednesday -Italian Pressed Sandwich by A Kitchen Hoor's Adventures
    08/06/15 - Thursday - Southwestern Corn Salad by Redhead Baker
    08/07/15 - Friday - Trio Salad by The Freshman Cook 


    Thanks for stopping by!

    Monday, May 4, 2015

    Buffalo Wing Salad

    It seems like everyone is a Buffalo Wing fan. And why not? They're tasty good and it's fun to hang out with friends, watch a game and eat wings! But, they can be fattening and messy. So why not try a Buffalo Wing Salad! They are just as tasty, and much better for our health because they are baked! We make baked chicken wings at home quite often, and we usually use a hot sauce to make them so good.  We call them Wolfpack Wings, because we are huge NC State fans. Make these wings and you have your salad wings also! 

    salad greens, tomatoes, onions, blue cheese crumbles, dressing
    Buffalo Wing Salad