Southern Spring Chicken Salad
Spring is here and it's time to start tasting the clean fresh flavors of the season. If you are looking for a quick meal that is as nutritious as it is delicious, then you've come to the right place!
Salads aren't just side dishes anymore, as is evident by this month's Southern Spring Chicken Salad entry into our growing list of Quick 'n Easy recipes. No meat in your fridge? No worries. This recipe easily converts to an EZE VEGAN meal idea that is still sure to please.
- oil for frying
- 2 pounds boneless skinless chicken breasts
- 1 cup flour
- 1 egg
- 1/2 cup buttermilk
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 6 cups mixed greens
- 1 cup cherry tomatoes, cut in half
- salt and pepper to taste
- bottled dressing (Ranch suggested) to taste
- 1/2 cup slivered almonds, if desired
*EZE VEGAN: To veganize this recipe, substitute chicken with seitan, soy chickN product, or firm tofu, keep amount the same and cook per below until crispy. Substitute egg with an egg replacement product, and the buttermilk with your favorite vegetable (almond, soy, etc.) milk. Omit Ranch dressing, or substitute with a vegan replacement.
Chicken Strips - Whisk together the buttermilk and egg in a medium bowl. In a large bowl, combine the flour and other dry ingredients, adding salt and pepper to taste.
Fill a large saute pan halfway to the rim with oil. Heat the pan with oil over medium high heat until hot, but not smoking. When oil is hot, dip the first piece of chicken into the buttermilk and egg mixture, then dredge through flour to coat. Carefully add coated chicken to pan, but do not overcrowd the pan. Several batches may be required. Fry chicken pieces until golden brown and cooked to an internal temperature of 165 degrees F, or cooked through, turning once during the cooking process. Transfer cooked chicken onto clean paper towels to drain, and let rest for ten minutes. Continue to cook remaining chicken until all batches have been completed. Set aside.
Salad - Add salad greens, tomato halves and almonds to a large bowl and lightly toss to combine ingredients. Dress with desired amount of dressing, and toss again lightly.
Transfer chicken to cutting board and slice each breast into thin strips, about 1/2 inch. Plate salad, topping with chicken strips, and serve.
Serve with cornbread. Serves 4 - 6.