Comida Kraft
Recipe Box

Yummy Fried Chicken Salad

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What You Need

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Make It

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  • 1. Place each chicken breast in a plastic bag and pound flat (about 1/2 inch thick). Cut into thin strips.
  • 2. In a shallow bowl, mix the flour and salt. In a medium bowl, whisk 1 cup of the ranch dressing with the milk, egg and Tabasco sauce.
  • 3. Working in batches, dredge the chicken strips lightly in the flour, dip into the ranch batter, then coat with flour again and transfer to a sheet of wax paper.
  • 4. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat until rippling hot. Add enough chicken strips to cover the bottom of the pan. Fry until golden and cooked through, about 3 minutes on each side. Transfer the chicken to a paper towel-lined plate. After the first batch, discard the oil, wipe the pan clean with a paper towel and heat another 3 tablespoons of oil. Fry the remaining strips, using fresh oil for each batch.
  • 5. In a large bowl, toss the lettuce and tomatoes with the remaining 1/2 cup of ranch dressing, or to taste. Divide among 4 plates and top with the chicken strips.


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