[CH] Last Night's Dinner - Country Fried Chicken Salad
RisaG (radiorlg@yahoo.com)
Wed, 28 May 2003 14:48:51 -0700 (PDT)
This was last night's dinner - Country Fried Chicken
Salad. It was an adaptation of a recipe from Eat,
Cheat & Melt The Fat Away. Steve really liked it. I
used the chipotle mayonnaise in the dressing and also
sprinkled some dried chipotle in it too (didn't write
this in the recipe though). It was delicious.
If you have a really good fried chicken recipe, use
that and use the boneless chicken. I used the Suzanne
recipe as that is what I've been using lately. I love
her Bake & Fry Mix recipe in Fast & Easy Cookbook
(altho' I use dried garlic more than dried onion). I
also ground it up a bit in my extra coffee grinder so
that it was a bit finer than the normal texture.
This salad came out terrific. Of course, up the amount
of chile or tomato as you like.
* Exported from MasterCook *
Country Fried Chicken Salad
Recipe By : Adapted from Eat, Cheat & Melt The Fat
Away
Serving Size : 2 Preparation Time :0:00
Categories : Level 1 Main
Dish
Poultry Salad
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
2 cups mesclun lettuces -- washed &
dried
1/2 jicama -- peeled & julienne
pt grape tomatoes
2 stalks celery -- chopped
Chicken:
4 boneless skinless chicken
breast halves
1 cup buttermilk
salt and pepper
2 cups Bake & Fry Mix
Chipotle Mayonnaise:
1/4 cup French's Chipotle Mayo
1/2 cup Hellman's Mayonnaise
2 scallions -- chopped
juice & zest of 1 lime
Toppings:
Almond Accents -- OR
croutons -- ** see note
For dressing:
Place scallions in food processor. Pulse a few times
to start them breaking up into tiny bits. Add both
mayonnaises and the lime juice and puree. Sprinkle a
bit of salt in to taste.
For chicken:
Dredge chicken in a shallow pan with some buttermilk.
Let dredge fro 1/2 hour. Put some Bake & Fry Mix in a
shallow pie pan. Remove chicken from buttermilk, let
excess drip off, and dredge in Bake & Fry Mix.
Put a cast iron pot on the stove and fill with some
vegetable oil. Bring vegetable oil to a high enough
temperature to fry the chicken (360 F). Fry chicken,
in batches if necessary. Turn after 5 minutes and let
it brown on the other side. When chicken is brown on
both sides, place in a 350 degree oven for 15
minutes.*
To make salad:
When chicken is done, cut it into cubes, about 1" in
size.
Place lettuces, celery, jicama and tomatoes in large
salad bowl. Drizzle on a bit of the mayonnaise and
then top with the chicken. Drizzle with a bit more of
the mayonnaise and serve. Put croutons and Almond
Accents on the side for those who wish them.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* If using a cast iron pan, make sure to use a pot
holder to put the pan in the oven and then to remove
it. It will be really hot.
** Use Almond Accents for those who are eating low
carb or Somersizing. Croutons for those who aren't.
Bake & Fry Mix is a Somersize product. If you do not
have any, use breadcrumbs. The recipe for it is in
Suzanne Somers Fast & Easy Cookbook, copyright 2002.
You can also buy it packaged from SuzanneSomers.com.
Suzanne uses romaine lettuce in the original recipe.
If you can't get mesclun (sometimes called Spring
Lettuces), use the romaine or your favorite lettuce,
not iceberg though as it has no flavor or texture. Too
much liquid in it. Also, in the original recipe, it
calls for cucumbers, not jicama. If you can't get
jicama, use cucumber. The original recipe calls for
Suzanne's Green Goddess Dressing, which is basically
mayonnaise, scallions, salt and pepper and lime juice.
I updated it with chipotle mayo and the zest of the
lime.
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 5/23/03
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