Comida Kraft
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Fried Chicken Salad

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6 main-dish servings

Chicken breast strips get a crunchy peanut coating before they're given a fry in the skillet to top this super-tasty green salad.

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Make It

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  • 1. For coating mixture, in a shall dish combine peanuts, bread crumbs, 1 tablespoon basil, and 1/4 teaspoon crushed red pepper. Set aside. Rinse chicken; pat dry. Brush each breast with margarine or butter. Dip in peanut mixture, pressing firmly to coat.
  • 2. In a large skillet cook the chicken breasts in hot oil over medium-low heat for 10 to 12 minutes or until an instant-read thermometer inserted near the center registers 170 degree F, turning once. Cool slightly. Cut into 1/2-inch-thick slices.
  • 3. Meanwhile, in a very large bowl combine greens, orange sections, tomato wedges, and cheese. In a screw-top jar combine olive oil or salad oil, balsamic vinegar, 1 tablespoon snipped fresh basil, salt, 1/4 teaspoon crushed red pepper, and freshly ground black pepper. Cover and shake well. Drizzle vinaigrette over all; toss to coat. Spoon salad onto large platter. Top with sliced chicken. Serve immediately. Makes 6 main-dish servings.


  • 6 main-dish servings

Nutritional Information

Serving Size 6 main-dish servings
Calories 437
Total fat 30g
Saturated fat 8g
Cholesterol 61mg
Sodium 384mg
Carbohydrate 15g
Dietary fiber 3g
Protein 29g
% Daily Value
Vitamin A 0 %DV
Vitamin C 53 %DV
Calcium 24 %DV
Iron 12 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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