Almost Fried Chicken Chopped Salad

Almost Fried Chicken Chopped Salad


For the chicken:
  • 30g dry bread crumbs (1/4 cup)
  • 35g plain flour (1/4 cup)
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 pound boneless, skinless chicken breasts, cut into strips
  • 120ml buttermilk (1/2 cup)
  • Cooking spray oil
For the salad:
  • 1/2  medium head of iceberg lettuce
  • 3 cups of chopped vegetables (a variety)
  • 4 hard boiled eggs, chopped
  • 2 spring onions, chopped
  • 60g of strong cheddar cheese, grated (1/2 cup)
For the dressing:
  • 110g mayonnaise (1/2 cup)
  • 60g sour cream (1/2 cup)
  • 1 tsp onion powder
  • 1/2 tsp  garlic powder
  • 1/2 tsp each dried basil and dried dill
  • 1 tsp dried parsley
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 60ml milk (1/4 cup)


How to cook Almost Fried Chicken Chopped Salad

  1. First make the dressing so that you can chill it in the refrigerator.  Whisk together all of the ingredients until smooth.  If you have no sour cream, you can use plain yogurt.  Put in a glass jar, cover and chill until needed.
  2. To make the chicken, cut the chicken into 1/2 inch thick strips.  Mix together the flour, bread crumbs, herbs and seasonings in a shallow bowl. Put the buttermilk in another bowl.
  3. Preheat the oven to 190*C/375*F/ gas mark 5.
  4. Line a baking sheet with aluminium foil and spray generously with oil spray. 
  5. Coating the chicken strips, one at a time, roll first in the buttermilk and then in the flour mixture to coat.  Lay on the baking sheet.  When all have been coated and are on the baking sheet, spray with more spray oil.
  6. Bake for 8 minutes until golden brown.  Carefully flip over and lightly spray again, and cook for a further 4 to 5 minutes, or until golden brown all over and the juices run clear.  Remove from the oven.  Let cool, then cut into chunks.
  7. Have ready four  pasta bowls.  Cut the lettuce into chunks and divide between each bowl evenly.  Top each with 1 chopped boiled egg, 1/4 of the chopped spring onion, and a portion of the chopped vegetables. (I used cauliflower, broccoli (stems and all), radish, cucumber) Top each with a portion of the chicken and then drizzle with a portion of the dressing. Sprinkle with cheese and serve immediately.  Pass any remaining dressing at the table.

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