Sunday, November 16, 2008

Crispy Chicken Salad

from Nancy's sister

Desired lettuce (I like a mix of green leaf and iceberg)
3 breasts of chicken, cut up and cooked
toasted sliced almonds (I like sliced rather than slivered)
mandarin oranges (only if desired)
chow mein noodles
Shredded cheese
Kraft Creamy Poppyseed dressing

Cut lettuce heads up and toss together in a bowl.

Cut up chicken in pieces, in desired size. Dip in beaten egg and then flour (mixed with salt and pepper). Fry in oil until light brown and chicken is done. Remove from oil and set on paper towel until all pieces are done. I have also used deli fried chicken breasts and just cut them up. It is better when you just do it yourself and the pieces taste better, but if you're in a hurry, the deli chicken breast works fine, too. You don't have as much as the crispy, but the chicken still tastes good.

In a frying pan with a small amount of melted butter, over medium heat, toast sliced almonds until barely light brown. This happens quickly so stir the almonds around and around so there aren't a bunch of burnt ones.

This salad can be served two different ways. 1) Just before you are ready to eat it, put all the ingredients together in a large bowl and toss with desired amount of dressing (a little goes a long ways). This works well for a large group and if you're planning to eat it all. It is a little soggy if you have leftovers OR 2) For individuals, serve all ingredients separately and allow each person to individualize their salad and toss their own desired amount of dressing.

Note: I had this salad at a bridal shower many years ago. It was so good. It was served with rolls and butter. I was surprised how filling and delicious it was. Also good is to throw a few baby spinach leaves in the mix of lettuce. The dressing makes this salad great. It isn't expensive and this recipe doesn't use much. We keep it around for various other recipes and salads as well or just to dip chicken nuggets in! Hope you enjoy it, too.

***Lo-Fat Tip: use grilled chicken. Go light on the dressing. Use spinach leaves.

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