Popcorn Chicken Salad

 

Popcorn Chicken Salad

Recipe and Photo By Nancy Ren

 

Ingredients

  • Sargent Farms Chicken Boneless Breast (Medium), 1 pound
  • 1 Cup Buttermilk
  • 1 Cup Flour
  • Salt and Pepper
  • 1tsp Paprika
  • 1tsp Baking Powder
  • 1tsp Garlic Powder
  • 1tsp Onion Powder
  • Green and Red lettuce
  • Corn Kernels
  • Avocado
  • Tomatoes
  • Croutons

Dressing

  • 1/2 Cup Plain Yogurt
  • 1/4 Cup Extra Virgin Olive Oil
  • 2Tbsp Lemon Juice
  • 1tsp Minced Garlic
  • 1/tsp Sugar
  • Salt and Black Pepper to taste

Directions

  1. Cut the chicken breast into small bite sized chunks and marinade in the buttermilk, 1tsp salt, 1/2tsp black pepper for at least 2 hours, or overnight in the fridge.
  2. Combine the flour, 2tsp salt, 1/2tsp black pepper, paprika, baking powder, garlic powder and onion powder in a bowl.
  3. Dip and coat the chicken in the batter and then fry for 4 to 5 mins or until golden brown, in oil heated to about 350F (175C).
  4. Put the chicken on a wire rack and paper towel and allow to cool down.
  5. Wash and cut lettuce, avocado, and tomatoes, add in the corn kernels and croutons.
  6. Mix all dressing ingredients for the salad dressing.
  7. Combine the popcorn chicken with the rest of the salad and serve.

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