While exercising is a great way to stay fit, eating healthy is equally important. Chicken is famous for being rich in protein and vitamin B12. Including chicken in your diet will boost your energy and provide you with all the nutrients your body requires. This recipe brings the best of both worlds; Fried Chicken Salad has both the taste and nutrients needed. All you need is a few vegetables and fried chicken for a delicious mouth-watering delicacy. Make this for yourself for breakfast or pack this for your lunch.
Salad has been a cuisine for centuries but it was in Wakefield, Rhode Island, Town Meats where one of the earliest varieties of chicken salad in America was served in 1863. Liam Gray, the original owner, combined his leftover chicken, mayonnaise, grapes, and tarragon. Because of Chicken Salad, the meat market turned into a delicatessen. Even before America, Europe, and Asia has records of this salad with a variety of dressings. These cuisines included either many kinds of pasta, noodles or rice.
Ingredients
Chicken
- 2 pounds chicken breast, equal size
- 1 cup salt
- ½ cup sugar
- 4 cups water
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon pepper
- 1 teaspoon salt
- ½ teaspoon cayenne
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 cups canola oil
- Salad
- 4 romaine heads, rinsed and rough chopped
- 2 carrots, peeled into ribbons
- 2 Persian cucumbers, cut into ¼ - inch diagonal pieces
- 1 fennel bulb, shaved
- 2 scallions, chopped
- 1 bunch dill, picked
- ½ cup blue cheese, roughly crumbled
- 1 lemon, halved for juice
- 1 teaspoon salt
Dressing
- 1 bunch dill, chopped
- 4 chive stalks, chopped
- 2 garlic cloves, grated
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons lemon
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 cup buttermilk
Method
Chicken
1. Salt, sugar, and water should be mixed in a large basin.
2. Brine chicken breasts for 2 to 12 hours after adding.
3. Afterwards, pat dry with paper towels.
4. Combine the flour, baking powder, cayenne, salt, pepper, onion, and garlic powder in a big basin.
5. One at a time, dredge the chicken in the flour mixture, coating it well.
6. Heat a skillet with canola oil to 350 degrees.
7. Cook the chicken until golden and crispy in the heated oil.
8. To drain, transfer to a wire rack. Use salt to season.
Salad
1. Fresh romaine lettuce, roughly chopped
2. Shave fennel, carrots, and cucumbers. Pick dill and mince the onion. Put ingredients aside until assembling.
3. Make 2-inch chunks of fried chicken, just a little larger than bite-sized.
4. Combine all the veggies, saving the dill and scallions for the top.
5. Toss the salad with a little lemon juice and salt.
6. When the salad is well covered, add 2 teaspoons of buttermilk dressing at a time.
7. Put the greens on a big dish to serve.
8. Place fried chicken on top of the salad leaves.
9. Serve with a sprinkle of blue cheese and herbs.
Dressing
1. Combine all ingredients in a large bowl, excluding the buttermilk.
2. Whisk buttermilk in gradually.
3. Have this in your lunch. Staying healthy has never been tastier.
