This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Fried Chicken Salad With Tortilla Spirals
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- #45114
A hearty romaine salad tossed with carrots, cucumber, tomatoes, cheese, bacon, and baked breaded chicken tenders. The garnish is made from cheesy baked tortilla roll-ups and a honey mustard dressing tops it off.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
8 breaded chicken tenders, frozen
2 (8-inch size) flour tortillas
vegetable oil
1 cup shredded colby jack cheese, divided
1 package (10 ounce size) romaine lettuce hearts, torn
1/4 cup shredded carrots
1 small cucumber, peeled and sliced
1 cup cherry or roma tomatoes, slice if using roma
3 slices bacon, cooked and crumbled
Dressing
1/4 cup honey
1/2 cup Dijon mustard
1/2 cup mayonnaise
2 tablespoons red wine vinegar
directions
Place the chicken tenders on a baking sheet and bake as directed according to the package. Typically you do not thaw them ahead of time but follow what the package says.
When the chicken is golden brown and cooked through, cut them into 1/4 inch slices and set aside to let cool slightly.
Spread the tortillas out on a work surface and brush each with a light coating of vegetable oil.
Evenly distribute about two tablespoons of cheese over each oiled tortilla. Tightly roll up each tortilla over the cheese jelly roll style.
Slice each roll into 1/2 inch slices. Place each slice cut side down on a baking sheet and bake at 400 degrees F for 6-8 minutes or until crisp and lightly browned. Set aside.
To assemble the salad, place lettuce in each individual salad bowl. Use wide, shallow bowls if possible. Top the lettuce with shredded carrots, sliced cucumbers, and the tomatoes. Arrange the sliced chicken tenders on top.
Garnish the salads with the remaining cheese, bacon, and crispy tortilla slices. Serve the dressing on the side.
Dressing: With a whisk, combine the honey, dijon mustard, mayo, and red wine vinegar in a small bowl until completely blended. Adjust sweetness as desired with more or less honey. If the dressing is too thick you can add a little milk to thin it.
added by
hvacwife
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 6, 2014
I cut the calories down on this one by using unbreaded chicken (used leftover chicken from another meal), fat free tortillas, fat free cheese, fat free mayo, and omitting the bacon. Still wonderful but healthier! Try it!
February 20, 2014
This recipe turned out fantastic! The wife likes a hearty salad for dinner once in a while instead of a big heavy meal and this practically made her squeal with delight when she saw it. It made more dressing than we needed though so recommend I'd cutting that amount in half unless you really like a lot of dressing on your salad.
March 18, 2009
Even non-salad lovers will like this delicious and hearty meal. The recipe rivals restaurant-style fried chicken salads, but with the ease of using frozen chicken tenders. If you want to cut the fat down, try using a vegetarian chicken tender (such as Morningstar Farms), reduced fat cheese, fat free or low carb tortillas, and turkey bacon or reduced fat bacon crumbles. For the dressing you can use a purchased lower fat dressing, or use fat free mayo in this recipe.