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

Wednesday, May 23, 2018

Charred Corn Salad / #BBQWeek

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.



Every BBQ needs a few side dishes to round out the meal, so for Day 3 of #BBQWeek, I made this yummy Charred Corn Salad! Full of flavor and fresh vegetables, like asparagus from #Michigan Asparagus and fresh corn, right off the cob, along with a few more, this makes a great addition to any cookout! Your guests will love the freshness and you will love the fact that you can put this salad together the day before you plan to  serve it!

Charred Corn Salad 
(printable recipe at end of recipe)

8-10 Asparagus Stalks
drizzle of Extra Virgin Olive Oil
salt
2 Ears of Corn
1 small Yellow Pepper
1 medium Orange Pepper
1 White Onion
8-10 mini Red Tomatoes
1 fresh Lime
3 tablespoons Extra Virgin Olive Oil
Juice from 1/2 a Lime
Pinch of Salt
Ground Pepper
1/4 teaspoon Sugar ( if needed)
1/2 fresh Avocado

Drizzle asparagus with olive oil and sprinkle with salt.
Place asparagus on the grill, watching it carefully to make sure it does not burn. Turn it often.
Char the corn cobs and the yellow pepper by placing them on the grill, and as they char, keep turning them until they are completely charred.
Remove the corn and pepper from the grill. Place the pepper in a glass bowl and cover the top with plastic wrap. Seal it tight. The heat from the plastic will loosen the skin on the pepper, making it easier to peel the outer skin off. It should be ready to be peeled in 15-20 minutes. Start pulling the peppers skin off. If it does not come off easily, recover the bowl and give the pepper more time. Set the pepper to the side and throw out the skin.
Cut the corn off the cob.
Chop the orange pepper and some slices of the onion. Wrap them together in foil, along with a pat of butter. Place on the grill to become tender.
Chop the top part of your asparagus into pieces. Discard the bottom part.
Mix everything together in a bowl. Chop the avocado and place on the top.
Make the Lime Vinaigrette by adding the Extra Virgin Olive Oil, the lime juice, salt and pepper to a small bowl. Whisk as you add the ingredients. Taste, and if too tart, add the sugar.
Pour vinaigrette over salad as you are serving, or in the case of a potluck party, let the vinaigrette sit nearby, so your guests can add their own!

Thank you for joining me today to celebrate #BBQWeek and Michigan Asparagus! Stop by their website for more information about asparagus! Their site is full of information and recipes, cooking tips and the how-to for asparagus!!

You can also find them on these pages. Just click the link!
Twitter

Many thanks to Michigan Asparagus!!!!



We have a lot more recipes for you!
Check them out!
#BBQWeek Recipes

See what the bloggers served up Wednesday for #BBQWeek

Cherry Chipotle Bourbon Baked Beans by Cookaholic Wife
Charred Corn Salsa by The Freshman Cook
Cherry Chipotle Grilled Pork Tenderloin by Tip Garden
Everything Bagel Pasta Salad by Hezzi-D's Books and Cooks
Grilled Asparagus Salad by Cindy's Recipes and Writings
  Grilled Chicken Tikki Tacos by A Kitchen Hoor's Adventures
  Grilled Kale Salad with Ricotta by Culinary Adventures with Camilla
  Grilled Lemon Pepper Asparagus by The Chef Next Door
  Grilled Nam Prik Shrimp Skewers by 4 Sons 'R' Us
Grilled Spiced Blue Hawaiian Cocktail by Daily Dish Recipes
  Grilled Stuffed Meatballs with Pineapple Sauce by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
  Hawaiian Macaroni Salad by Jonesin' For Taste
Jersey Style Hot Dogs by Jolene's Recipe Journal
  Peppercorn Blue Cheese Burgers with Cherry Ketchup by Strawberry Blondie Kitchen
  Seasoned Barbecue Butter Shrimp Skewers by Family Around the Table
Sweet & Spicy Tangerine Shrimp & Pineapple Kabobs by Books n' Cooks
  Texas-Style Smoked Beef Ribs by Palatable Pastime


Don't forget to enter our giveaway!

 
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce. Michigan Asparagus Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh. Not Ketchup Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese Adams Extracts and Flavors   Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
a Rafflecopter giveaway










Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and
Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with
samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three
winning entries that will be verified. The prize packages will be sent directly from the giveaway
sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize
package. Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts
or entry.





salad, summer, asparagus, charred corn salad, peppers, avocado, lme vinaigrette
summer, salads, fresh vegetabels
American Summer
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Charred Corn Salad

ingredients:

8-10 Asparagus Stalks
drizzle of Extra Virgin Olive Oil
salt
2 Ears of Corn
1 small Yellow Pepper
1 medium Orange Pepper
1 White Onion
8-10 mini Red Tomatoes
1 fresh Lime
3 tablespoons Extra Virgin Olive Oil
Juice from 1/2 a Lime
Pinch of Salt
Ground Pepper
1/4 teaspoon Sugar ( if needed)
1/2 fresh Avocado

instructions:


  1. Drizzle asparagus with olive oil and sprinkle with salt.
  2. Place asparagus on the grill, watching it carefully to make sure it does not burn. Turn it often.
  3. Char the corn cobs and the yellow pepper by placing them on the grill, and as they char, keep turning them until they are completely charred.
  4. Remove the corn and pepper from the grill. Place the pepper in a glass bowl and cover the top with plastic wrap. Seal it tight. The heat from the plastic will loosen the skin on the pepper, making it easier to peel the outer skin off. It should be ready to be peeled in 15-20 minutes. Start pulling the peppers skin off. If it does not come off easily, recover the bowl and give the pepper more time. Set the pepper to the side and throw out the skin.
  5. Cut the corn off the cob.
  6. Chop the orange pepper and some slices of the onion. Wrap them together in foil, along with a pat of butter. Place on the grill to become tender.
  7. Chop the top part of your asparagus into pieces. Discard the bottom part.
  8. Mix everything together in a bowl. Chop the avocado and place on the top.
  9. Make the Lime Vinaigrette by adding the Extra Virgin Olive Oil, the lime juice, salt and pepper to a small bowl. Whisk as you add the ingredients. Taste, and if too tart, add the sugar.
    Pour vinaigrette over salad as you are serving, or in the case of a potluck party, let the vinaigrette sit nearby, so your guests can add their own!

Monday, July 3, 2017

Fresh Fruit Salad / #TasteCreations

I love a fun picnic anytime of year! Do you? They are so fun in the fall, with falling leaves and the crisp autumn air, and I love them in the spring when everything is starting to bloom, and I can't wait to get outside after a long winter,  and or course they are a natural summer activity that I always look forward to. I have had a few winter picnics with friends and family and they are fun too, but there is a lot of hurrying to eat, and constantly stoking the fire to keep warm, and a lot of frozen toes. Fun but in moderation!
We are all about picnic foods at the #TasteCreations party today, so I brought a Fresh Fruit Salad, which is always a favorite! It takes pretty much no time to put together, and it has that great flavor and feeling that you can only get from fresh fruit! I hope you enjoy it! 


 Fresh Fruit Salad

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.