↞ recipe box start page
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
4 skinless boneless chicken breast halves (about 7 oz each)
1 1/2 cups chicken fry mix
1/2 cup buttermilk
2/3 cup Japanese bread crumbs (panko)
Vegetable oil to deep-fry chicken
Salad mix (recipe follows)
2 medium carrots, cut into matchstick-size pieces
2 large Roma tomatoes, cut into 12 slices
12 slices of fresh pineapple (cut in flat, wedge-like shapes)
1 1/4 cups sesame honey dressing (recipe follows)
1 oz chopped green onion
4 breadsticks, buttered
4 tsp Greek seasoning
Dredge chicken breast halves in chicken fry mix, then in buttermilk, then into panko (double-toasted) bread crumbs. Deep-fry in hot oil until golden brown and cooked through. Cool slightly. When cool enough to handle, cut each piece into six strips and set aside to keep warm. Divide salad mix among large salad bowls, placing greens in tall piles. Place matchstick carrots in three small piles at the edge of the greens, dividing the bowl into three parts. Place one roma tomato slice on each pile of carrots and one piece of pineapple on top of each tomato slice.
Arrange warm chicken strips in a teepee fashion over salad greens, being careful not to cover the pineapple. Drizzle sesame dressing over chicken and sprinkle with green onion. Season buttered breadsticks with Greek seasoning and serve on rim of salad bowl. Makes 4 servings.
view more member recipes
CHICKEN CRUNCH SALAD
view my recipes
print
save
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
4 skinless boneless chicken breast halves (about 7 oz each)
1 1/2 cups chicken fry mix
1/2 cup buttermilk
2/3 cup Japanese bread crumbs (panko)
Vegetable oil to deep-fry chicken
Salad mix (recipe follows)
2 medium carrots, cut into matchstick-size pieces
2 large Roma tomatoes, cut into 12 slices
12 slices of fresh pineapple (cut in flat, wedge-like shapes)
1 1/4 cups sesame honey dressing (recipe follows)
1 oz chopped green onion
4 breadsticks, buttered
4 tsp Greek seasoning
Dredge chicken breast halves in chicken fry mix, then in buttermilk, then into panko (double-toasted) bread crumbs. Deep-fry in hot oil until golden brown and cooked through. Cool slightly. When cool enough to handle, cut each piece into six strips and set aside to keep warm. Divide salad mix among large salad bowls, placing greens in tall piles. Place matchstick carrots in three small piles at the edge of the greens, dividing the bowl into three parts. Place one roma tomato slice on each pile of carrots and one piece of pineapple on top of each tomato slice.
Arrange warm chicken strips in a teepee fashion over salad greens, being careful not to cover the pineapple. Drizzle sesame dressing over chicken and sprinkle with green onion. Season buttered breadsticks with Greek seasoning and serve on rim of salad bowl. Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Crunch Salad
by sgre52160
4 skinless boneless chicken breast halves (about 7 oz each) 1 1/2 cups chicken fry mix 1/2 cup buttermilk 2/3 cup Japanese bread crumbs (panko) Vegetable oil to deep-fry chicken Salad mix (recip
by sgre52160
4 skinless boneless chicken breast halves (about 7 oz each) 1 1/2 cups chicken fry mix 1/2 cup buttermilk 2/3 cup Japanese bread crumbs (panko) Vegetable oil to deep-fry chicken Salad mix (recip
Bar & Grill Crunch Salad
by sgre52160
Fried onion mix (see recipe) Soy reduction (see recipe) 1 head napa cabbage, shredded 1 head bok choy, shredded 1 carrot, diced Chili buttermilk ranch dressing (see recipe) For fried onion
by sgre52160
Fried onion mix (see recipe) Soy reduction (see recipe) 1 head napa cabbage, shredded 1 head bok choy, shredded 1 carrot, diced Chili buttermilk ranch dressing (see recipe) For fried onion
Christmas Crunch Salad
by sgre52160
4 cups fresh broccoli florets (about 3/4 pound) 4 cups fresh cauliflowerets (about 3/4 pound) 1 medium red onion, chopped 2 cups cherry tomatoes, halved Dressing 1 cup mayonnaise 1/2 cup sour
by sgre52160
4 cups fresh broccoli florets (about 3/4 pound) 4 cups fresh cauliflowerets (about 3/4 pound) 1 medium red onion, chopped 2 cups cherry tomatoes, halved Dressing 1 cup mayonnaise 1/2 cup sour
Vegetable Crunch Salad
by sgre52160
4 cups broccoli flowerets 4 cups cauliflower flowerets 1/2 cup chopped red onion 2 cups cherry tomatoes 1 cup carrot, shredded Dressing: 1 cup mayonnaise 1/2 cup sour cream 1 tbsp su
by sgre52160
4 cups broccoli flowerets 4 cups cauliflower flowerets 1/2 cup chopped red onion 2 cups cherry tomatoes 1 cup carrot, shredded Dressing: 1 cup mayonnaise 1/2 cup sour cream 1 tbsp su
Hawaiian Crunch Macaroni Salad
by ICOOK2
2 C. elbow macaroni 4 C. water 1 tsp. salt 1/3 C. light mayonnaise 4 Tbs. soy sauce 2 Tbs. sugar 1/2 C. crushed pineapple, drained (save 4 Tbs. juice) 2 Tbs. white vinegar 1/2 C. red b
by ICOOK2
2 C. elbow macaroni 4 C. water 1 tsp. salt 1/3 C. light mayonnaise 4 Tbs. soy sauce 2 Tbs. sugar 1/2 C. crushed pineapple, drained (save 4 Tbs. juice) 2 Tbs. white vinegar 1/2 C. red b
view more member recipes