Crispy Chicken Salad Supper
Source of Recipe
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Recipe Introduction
Spinach and Fried Chicken Salad
Cornbread
Lemon Gelatin with Peaches
This salad is a full meal, since it combines nuggets of crispy fried
chicken with spinach and other vegetables. It's perfect with this easy
cornbread recipe. Lemon gelatin with peaches is a good dessert choice.
List of Ingredients
4 servings
1-1/2 pounds boneless, skinless chicken breast halves, cut into 1-1/2
inch
nuggets
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup all-purpose flour
3 eggs
1/4 cup milk
1 cup bread crumbs
3/4 pound fresh spinach, stems discarded, rinsed and dried
2 carrots, peeled and cut into thin strips
1 red bell pepper, seeds and ribs removed, and cut into thin slices
1/2 red onion, peeled and cut into thin rings
3 tablespoons honey
4 tablespoons Dijon mustard
1/3 cup cider vinegar
2 cups CRISCO Oil, divided
Rinse chicken. Pat dry. Season chicken with 1/2 teaspoon salt and 1/4
teaspoon pepper. Place flour on sheet of plastic wrap or wax paper.
Beat
eggs with milk. Place bread crumbs on another sheet of plastic wrap or
wax
paper.
Dip chicken pieces in flour. Shake to remove any excess. Dip in egg
mixture.
Roll in bread crumbs. Refrigerate 10 minutes.
Arrange vegetables in large shallow bowl. Combine honey, mustard,
vinegar,
1/4 teaspoon salt and 1/4 teaspoon pepper in jar with tight-fitting
lid.
Shake well. Add 1 cup Crisco Oil. Shake well again.
Heat remaining 1 cup Crisco Oil in 10 or 12-inch skillet to 375ºF. Add
chicken pieces. Do not crowd skillet. Fry 6 to 8 minutes, or until
chicken
is no longer pink in center. Turn, if necessary, with slotted spoon.
Remove
from pan with slotted spoon. Drain on paper towels.
Arrange chicken on top of vegetables. Drizzle dressing over all. Serve
immediately.
Note: The salad is even quicker to make if you purchase the already
breaded
chicken nuggets in the poultry case or the freezer case. The dressing
can be
made up to 2 days in advance and refrigerated.
SKILLET CORN BREAD
Serves 8
1 cup stone ground yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
1 egg
1/4 cup sugar
1/3 cup CRISCO Oil ; extra for the pan
1 -1/4 cups buttermilk
2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor
CRISCO all-vegetable shortening
Preheat oven to 375ºF.
In a bowl, mix the cornmeal, flour, salt, baking soda and baking
powder.
In a separate bowl, whisk together the egg, sugar, Crisco Oil and
buttermilk
Coat a 10-inch cast iron skillet with Crisco Oil and set over medium
heat.
Add Butter Flavor Crisco.
While the skillet is heating, stir together the dry and wet ingredients
in a
bowl, mixing just to combine. Do not beat or whisk.
Pour the batter into the pan, once the pan is hot and the Butter Flavor
Crisco has melted. Immediately transfer the skillet to the oven and
bake
until light brown, about 18-22 minutes.
Cut into wedges and serve warm.
The kids can help bread the chicken nuggets, and they can also arrange
the
salad greens on a platter.
Dip your measuring spoon in Crisco Oil before measuring honey or other
sticky ingredients.
Recipe
Dinner Game PlanShopping List
1. Make gelatin
2. Heat oven
3. Make cornbread
4. Prepare chicken nuggets
5. Make salad dressing
6. Arrange salad
7. Fry chicken
3/4 pound spinach
2 carrots
1 red bell pepper
1 small red onion
Eggs
Milk
1-1/2 pounds boneless, skinless chicken breasts
Crisco Oil
All-purpose flour
Plain bread crumbs
Honey
Dijon mustard
Cider vinegar
Yellow cornmeal
Baking powder
Lemon gelatin
Canned sliced peaches
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