PREP TIME
10 mins
COOK TIME
10 mins
COURSE
Chicken Recipes ,
Salad Recipes ,
Savory Recipes ,
CUISINE
North American Food Recipes
SERVINGS
4 servings
CALORIES
272 kcal
-
1
9 oz. package fully cooked breaded chicken breast tenderloins
-
0.3
cup
red onion thinly sliced
-
0.5
tsp
dried tarragon
-
6
cup
green leaf lettuce, torn into pieces
-
0.3
cup
pecan pieces
-
0.25
cup
buttermilk
-
2
Tbsp
mayonnaise
-
1
Tbsp
lemon juice
-
0.5
tsp
dried dill
-
0.25
Tbsp
coarse grind pepper
-
0.1
tsp
garlic powder
-
2
tsp
oil
-
0.6
cup
frozen corn kernels
- Preheat oven to 350 degrees F.
- Spread the pecans on a baking sheet and bake until it turns golden and fragrant from 4 to 5 minutes.
- Mix together the mayonnaise, buttermilk, lemon juice, pepper, dill, tarragon and garlic powder and set aside.
- Place a nonstick pan over medium-high heat.
- Add the chicken and cook from 4 to 5 minutes while turning only once, until golden-brown and heated through.
- Add the corn and cook and stir for 2 minutes, until it starts to brown.
- Mix in a bowl the lettuce and onion with the reserved pecans and corn; and arrange on the serving plate.
- Add the chicken on top and drizzle with the Ranch dressing.
KEYWORD
fried chicken salad, chicken salad with ranch, dilled ranch dressing, crispy chicken salad
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