Fried Chicken Salad with Dilled Ranch Dressing

2016-07-28

Ingredients

  • 1 (9 oz.) package fully cooked breaded chicken breast tenderloins
  • 1/3 cup red onion, thinly sliced
  • 1/2 tsp dried tarragon
  • 6 cup green leaf lettuce, torn into pieces,
  • 1/3 cup pecan pieces
  • 1/4 cup buttermilk
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tsp dried dill
  • 1/4 tbsp coarse grind pepper
  • 1/8 tsp garlic powder
  • 2 tsp oil
  • 2/3 cup frozen corn kernels

Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Spread the pecans on a baking sheet and bake until it turns golden and fragrant from 4 to 5 minutes.

Step 3

Mix together the mayonnaise, buttermilk, lemon juice, pepper, dill, tarragon and garlic powder and set aside.

Step 4

Place a nonstick pan over medium-high heat.

Step 5

Add the chicken and cook from 4 to 5 minutes while turning only once, until golden-brown and heated through.

Step 6

Add the corn and cook and stir for 2 minutes, until it starts to brown.

Step 7

Mix in a bowl the lettuce and onion with the reserved pecans and corn; and arrange on the serving plate.

Step 8

Add the chicken on top and drizzle with the Ranch dressing.

Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 people rated this recipe

Related Recipes:
  • Tunisian Baked Chicken

  • Kuwaiti Chicken Biryani

  • Egyptian Tomato Salad (Tamatem Mekhalela)

  • Filipino Chicken Adobo

  • Egyptian Tahini Sauce