Nannys Fried Chicken Salad Recipes

FRIED CHICKEN SALAD

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.

NANNY BEANS

Steps:

• Put green beans in a large pot. Pour enough water into the pot to cover about 2/3 of the beans. Sprinkle sugar over the green beans. Add bacon and onion to the pot. Bring the water to a simmer over medium-low heat and cook until the beans are soft, about 2 hours. Season with salt and pepper to serve.

NANNY'S GRAPE SALAD

Steps:

• Place pecans in a skillet over medium-low heat; cook and stir until pecans are toasted and fragrant, 3 to 5 minutes. Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.
• Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth. Fold in pecans and grapes. Stir gently until grapes are coated.

CHOW MEIN CHICKEN SALAD

Steps:

• In a large salad bowl, combine the lettuce, chow mein noodles, chicken, onions, almonds and sesame seeds. , In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

NANNY'S FRIED CHICKEN SALAD

Steps:

• 1. Soak chicken in 2 cups water w/ 1/2 tsp. salt for 20 minutes. Mix flour, corn meal, salt and pepper in bowl. Drain chicken and coat chicken pieces w/ flour mixture, shaking off excess flour. In skillet over medium heat, let shortening get hot (about 350 f.). Add chicken, browing it on all sides. Takes about 20 minutes.) 2. Cool chicken and cut up into bite-sized peices. 3. Toss chicken, celery, corn, and tomatoes with Italian dressing 4. Add mayonaise to taste and to lightly coat salad 5. Chill. Serve over salad greens.