Chicken Strip Salad Recipes

CRISPY CHICKEN STRIPS WITH SALAD

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 SALAD

Steps:

• Prep Work: Whisk 1 egg in a small bowl and set aside.
• Combine the flour, breadcrumbs, and seasonings on a plate and set aside.
• Cut the chicken breast in half to create 2 thinner pieces of equal size. Slice each half into strips about ½ inch thick. Note that they will plump up slightly when cooked.
• Bread the Chicken: Pat the strips completely dry and dip them in the whisked egg. Use your fingers to slide off the excess, if it's too wet it will leak through the breading. Transfer to the breading mixture and coat generously. Give each one an extra dip in the breading right before frying.
• Frying: Heat 1 cup of vegetable oil in a 10-inch cast iron skillet. If possible, use an oil thermometer to wait until the oil reaches 350 degrees.
• Once the oil is heated, carefully add the chicken strips, leaving space around each one so that they don't touch each other. You'll need to fry in batches. Use kitchen tongs to carefully turn the chicken over once the first side is golden brown, 3-4 minutes per side.
• Set fried chicken aside on a cooling rack to keep it crispy underneath. Add more chicken to the pan as soon as you take some out.
• Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil.
• Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
• Peel, and slice in half or in fourths.
• Add the lettuce to a large plate or salad bowl. Top with tomatoes, hard boiled eggs, and cheese.
• Slice the chicken strips into bite-sized pieces and sprinkle them on top.
• Drizzle with honey mustard, top with tortilla strips, and serve!

CHICKEN STRIP SALAD

Steps:

• Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.