Chicken Nuggets

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Recipe

Fried Chicken Salad

Warm, golden brown chicken is a wonderful contrast to a refreshing bed of crisp, cool greens. Enjoy this Southern-inspired favorite on a hot summer night or a lazy afternoon.
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  • Serving 4
  • Total Time 36 min
    Preparation 20 min
    Marination 0 min
    Cook 16 min
  • Nutrition Facts
    Calories 850
    Total Fat 52 g
    Protein 60 g
    Carbohydrate 33 g
    Cholesterol 160 mg
    Sodium 1290 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Fried Chicken Salad

Ingredients

  • 2-1/2 pounds Boneless Skinless Chicken Tenderloins (2.5 lb. bag), thawed
  • 1 cup low fat buttermilk
  • 1 tablespoon hot pepper sauce
  • 1-1/2 cups flour
  • 3/4 teaspoon salt
  • 1 package salad greens
  • 2 medium tomatoes, cut into wedges
  • 1/2 cup cucumber, sliced
  • 1/2 cup celery, sliced
  • 1 cup ranch-style salad dressing


Cooking Instructions

  1. Combine buttermilk and pepper sauce in shallow dish. Mix flour and salt in a shallow dish. Blot chicken dry with paper towels. Dip chicken into buttermilk, then coat with flour; repeat once.
  2. Heat vegetable oil in large nonstick skillet over medium-high. Cook chicken 6 pieces at a time, 3 to 4 minutes per side or until done (internal temp 170°F) and a deep golden brown. Transfer to paper towels to drain.
  3. Toss salad greens, tomatoes, cucumbers and celery with dressing in large shallow bowl until evenly coated.
  4. Top salad with chicken. Serve immediately.

Hand WashingRemember to wash hands and surfaces before preparing food

Substitution Tip:

To substitute Tyson® Fresh Chicken Tenderloins, follow recipe directions but decrease cooking time by about one-third.