Fried Salad Recipes

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FRIED CHICKEN SALAD



Fried Chicken Salad image

You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

6 pieces cold fried chicken
2 stalks celery, finely chopped
2 scallions, thinly sliced
1 medium dill pickle, finely chopped, plus 1/3 cup plus 2 tablespoons dill pickle brine
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon yellow mustard
Hot sauce, for seasoning
Kosher salt
Potato rolls, for serving

Steps:

  • Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
  • Set aside 1 tablespoon each of the celery, scallions and pickle.
  • Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
  • Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.

FRIED POTATO SALAD



Fried Potato Salad image

This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 9

8 medium potatoes, peeled and cut into 1/4-inch pieces (about 8 cups)
3 tablespoons applewood seasoning rub
1/2 cup canola oil
1 small onion, finely chopped
1 small green pepper, finely chopped
2 cups Miracle Whip
4 hard-boiled large eggs, chopped
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,

Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

FRIED CHICKEN DINNER SALAD



Fried Chicken Dinner Salad image

This is a quick dinner salad. I prefer mine with a honey mustard dressing and my husband likes his with ranch dressing. Use the dressing of your choice.

Provided by bwg

Categories     Salad

Time 45m

Yield 2

Number Of Ingredients 11

1 egg, beaten
1 cup Italian-seasoned bread crumbs (such as Progresso®)
¼ cup grated Parmesan cheese
2 skinless, boneless chicken breasts
¼ teaspoon Cajun seasoning (such as Tony Chachere's®)
1 cup olive oil
3 cups chopped lettuce
1 tomato, cut into wedges
2 carrots, grated
2 hard-boiled eggs, halved
6 tablespoons ranch dressing

Steps:

  • Beat egg in a shallow dish.
  • Mix bread crumbs and Parmesan cheese together in a shallow dish.
  • Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
  • Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
  • Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.

Nutrition Facts : Calories 1275.6 calories, Carbohydrate 56.3 g, Cholesterol 395.1 mg, Fat 95.2 g, Fiber 6.8 g, Protein 49.7 g, SaturatedFat 16.2 g, Sodium 1721 mg, Sugar 10.9 g

FRIED SALAD



Fried Salad image

This is not a complicated or difficult recipe at all - it's mostly a specific list of sauteed ingredients - but it's a great way to get someone to eat their veggies! You can adjust the ingredients however you like as long as you put the longer-cooking veggies in first.

Provided by Lilith70

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons butter
3 tablespoons olive oil
1 onion, sliced
1/2 head broccoli, destalked
4 large white mushrooms, sliced
2 roma tomatoes, sliced
1 lb fresh Baby Spinach
grated cheese
balsamic vinegar
red wine vinegar

Steps:

  • Put butter and olive oil in a large sauté pan over medium to medium-low heat.
  • Gently sauté the onions for one minute, then add the broccoli (wait for another 60 to 90 seconds), and then the mushrooms. Stir well as they cook together.
  • Add the Roma tomatoes and let cook for another minute or two.
  • Pile the spinach on top of the other cooking ingredients without stirring it in just yet, and cover for two to three minutes.
  • Uncover and stir in the spinach just until the leaves are wilted but still bright green. (Nothing should lose its bright colors during the process. If it does, the heat is too high or you are cooking it too long.).
  • Remove from heat and plate servings immediately. Garnish with grated cheese and sprinkle with a mix of Balsamic and red wine vinegar (or your preferred vinaigrette.).

Nutrition Facts : Calories 239.4, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 194.8, Carbohydrate 13.7, Fiber 5.5, Sugar 4.2, Protein 6.8

FRIED OLIVE SALAD



Fried Olive Salad image

Provided by Molly Yeh

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 25

1 medium head radicchio (12 ounces/340 grams), torn into pieces
1 romaine heart, chopped
1/2 small red onion, thinly sliced
Dressing, recipe follows
Fried Olives, recipe follows
1 ounce (28 grams) shaved Parmesan
1/4 cup (70 grams) 2 percent or whole milk Greek yogurt
2 tablespoons (28 grams) mayonnaise
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 to 2 teaspoons harissa (some brands are hotter than others)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
Pinch sugar
Neutral oil, for frying
1/2 cup (68 grams) all-purpose flour
2 large eggs
Kosher salt and freshly ground black pepper
1 cup (110 grams) plain breadcrumbs
1/4 cup (56 grams) grated Parmesan
1 teaspoon dried basil
1 teaspoon dried oregano
1 heaping cup large pitted Kalamata olives (about 30)

Steps:

  • Combine the radicchio, romaine and onion in a large serving bowl.
  • Drizzle with half of the Dressing and toss well. Top with the Fried Olives. Shave the cheese over the top with a vegetable peeler into thick curls. Drizzle the remaining Dressing over the top and serve immediately.
  • Combine the Greek yogurt, mayonnaise, olive oil, vinegar, harissa, basil, oregano, salt, garlic powder and sugar in a small bowl and whisk to combine. Cover and refrigerate until ready to serve. (The dressing can be made earlier in the day, though you may need to thin it out with a teaspoon or two of water before serving.)
  • Heat an inch of oil to 350 degrees F in a medium Dutch oven. Set a rack over a baking sheet and set aside.
  • Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt and splash of water. In a third shallow bowl, toss together the breadcrumbs, Parmesan, basil, oregano, 1/4 teaspoon salt and a few grinds of pepper.
  • Dredge the olives, a few at a time, in the flour, then the beaten egg, letting the excess drip back into the bowl. Dredge once more in both flour and egg, then roll in the breadcrumbs to coat thoroughly. Set the olives on a plate as you coat them.
  • Once all the olives are breaded, add them to the oil a few at a time, stirring gently with a spider or slotted spoon, to keep them separate. Fry until golden brown and crisp, 2 to 3 minutes. Remove to rack. Season with salt, as needed.

FRIED HALLOUMI SALAD



Fried Halloumi Salad image

This is a Delia Smith recipe and one of my favorite starters or lunch dish. It is supposed to serve four but in our house it serves two! The only thing I have changed over the years is that I leave out the salt from the flour, to season the flour I use some ground pepper and I have added some oregano to it. If you don't like coriander, use parsley instead and serve this with some toasted pita or bread of your own choice.

Provided by PetsRus

Categories     Lunch/Snacks

Time 28m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 halloumi cheese
2 tablespoons seasoned flour
2 tablespoons olive oil
1 lime, juice and zest of
1 tablespoon white wine vinegar
1 1/2 tablespoons small capers, drained
1 clove crushed garlic
1 1/2 teaspoons grain mustard
1 1/2 tablespoons chopped coriander
2 tablespoons of a good quality olive oil
salt, to taste
milled pepper, to taste
some coriander, to serve

Steps:

  • Unwrap the cheese and pat dry with kitchen paper.
  • Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.
  • Whisk together all the ingredients for the dressing.
  • Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.
  • When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.
  • Serve them with the dressing poured over and garnished with the coriander.

FRIED SHALLOT CAESAR SALAD



Fried Shallot Caesar Salad image

The dressing here is great on this salad, but it can find a second (and third, and fourth) life in so many other simple meals. Use it as a dip for grilled asparagus and broccolini; slather it on burgers and BLTs; or combine it 50-50 with Greek yogurt and add chopped dill and black pepper to make a fried shallot Ranch dressing for dipping crudités (or chicken wings). Add it to a roast beef sandwich (or just serve it with the roast beef). It's a great party dip for chips (or anything you'd serve French onion dip with). This recipe calls for making the mayo from scratch, but you can use store-bought mayo as the base to make it even easier.

Provided by J. Kenji López-Alt

Categories     dinner, lunch, weeknight, salads and dressings, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1/2 cup homemade or store-bought fried shallots
1 whole egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon fish sauce
1 teaspoon Worcestershire sauce
2 medium garlic cloves
1/2 cup neutral oil, such as canola or rice bran
1/4 cup extra-virgin olive oil
Salt and black pepper
1/2 cup homemade or store-bought fried shallots
2 heads romaine, crisp inner leaves only, washed and carefully dried, torn or chopped into large pieces
1 ounce finely grated Parmesan (about ½ cup), plus more for serving
Anchovies, left whole or torn into pieces (optional)

Steps:

  • Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
  • Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
  • Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
  • In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.

WATERMELON SALAD WITH FRIED SHALLOTS AND FISH SAUCE



Watermelon Salad With Fried Shallots and Fish Sauce image

This simple salad hinges on a classic Southeast Asian flavor combination: sweet-hot-savory. This recipe calls for watermelon, but you could also use pineapple, cantaloupe, green mango or pomelo, or even leftover grilled steak or poached shrimp, as the combination of dressing, herbs and fried shallots can enliven a wide range of flavors. But using a mortar and pestle instead of the food processor and seeking out palm sugar instead of substituting brown sugar is strongly suggested here. The recipe will make more dressing than you need, so feel free to experiment after getting used to it.

Provided by J. Kenji López-Alt

Categories     dinner, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

4 medium garlic cloves
2 to 12 fresh Thai bird's-eye chiles (depending on how much heat you enjoy), stems trimmed (see Tip)
3 tablespoons palm sugar (see Tip)
1/4 cup fish sauce
3 tablespoons freshly squeezed lime juice
1/2 cup homemade or store-bought fried shallots
3 pounds seedless watermelon (about 1 small or ¼ large), rind removed, cut into 1-inch chunks
1/2 small red onion, thinly sliced
1 small cucumber, halved lengthwise and cut into ½-inch slices
Large handful of roughly chopped mint leaves
Large handful of roughly chopped cilantro leaves
1/2 cup roughly crushed or chopped roasted peanuts

Steps:

  • Prepare the dressing: Combine garlic, chiles and sugar in the bowl of a large mortar and pestle. Pound into a fine paste. Add fish sauce and stir with the pestle until the sugar is fully dissolved. Add the lime juice and stir with the pestle to incorporate. Alternatively, you can combine the garlic, chiles, palm sugar (chop it into bits with a heavy knife or cleaver if it came in solid chunks), fish sauce and lime juice in a blender. Blend until the garlic and chiles are finely chopped, and stir until the sugar is dissolved.
  • Prepare the salad: If using homemade shallots, skip to Step 3. If using store-bought shallots, toast them dry in a large skillet over medium-low heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes). Season generously with salt and transfer to a bowl.
  • Combine watermelon, onion, cucumber, mint, cilantro, peanuts, half of the fried shallots and ¼ cup dressing in a large bowl. Toss to combine. Taste and add more dressing as desired. (Excess dressing can be reserved in a sealed container in the fridge for up to two weeks.) Transfer to a serving platter and sprinkle with remaining shallots. Serve.

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2020-02-19 Whisk together mustard, vinegar, lemon juice, and hot sauce. Slowly add olive oil, sea salt, and black pepper. Fry the sardines. Dredge sardines in tapioca mixture and pan fry in coconut oil until they are brown and crispy. Toss together the salad. Put watercress, arugula, parsley, and sweet potatoes in a bowl.
From wickedspatula.com


FRIED EGG SALAD RECIPE REVIEW | KITCHN
2021-08-23 Add mix-ins, such as onions and diced ham, and cook until browned. Meanwhile, crack eggs into a bowl, but don’t mix. Lower the heat to medium-low and pour the whole eggs into the pan. Cover the pan to simultaneously steam and fry the eggs until the whites are set and the yolks are cooked to desired doneness (I like yolks creamy and just set ...
From thekitchn.com


GREEN BEAN SALAD RECIPE | KITCHN
2022-08-20 Place a fine-mesh strainer over a heatproof bowl. Line a plate with paper towels. Peel 2 medium shallots and thinly slice. Separate the rings. Add 3/4 cup pearled farro to the boiling water and cook until tender but chewy, 20 to 25 minutes. Meanwhile, add the shallots and 1/3 cup olive oil to the reserved skillet.
From thekitchn.com


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