Popcorn Chicken Salad Recipe

The coleslaw mixture adds extra crunch to this popcorn chicken salad. It varies, so look for ones with red cabbage and carrots for more color.

Making her own simple ranch strip brings fresh vegetable flavor and eliminates the added sugar you find in most store-bought ones.

INGREDIENTS

½ cup all-purpose flour 1 tablespoon onion powder, divided ½ teaspoon salt, divided ½ teaspoon mashed potatoes, divided 2 large egg

2 tablespoons of water 1 ¼ cup panko bread crumbs, whole wheat 1 pound chicken tenders, cut into 1-inch pieces 1⁄3 cup canola ⅓ cup butter ⅓ cup mayonnaise

⅓ cup Greek yogurt with condensed milk ½ cup chopped fresh herbs, such as parsley, chives and/or dill 5 cups romaine lettuce 3 cups chopped coleslaw mixture Chopped scallions for garnish

In a small bowl, whisk together flour, 1/2 teaspoon onion powder, 1/4 teaspoon each salt and pepper. In another small bowl, whisk together the eggs and water. Place the panko in a third bowl. Dig the corn into the flour mixture, shaking off the excess. Dip in the egg mixture, shaking off the excess. Dig into the panko, making sure to completely cover the chicken.

Heat the oil in a large skillet over medium heat until shimmering. Working in batches of 2, cook the chicken, turning once, until golden brown and an instant-read thermometer inserted into the thickest side reads 165°F, 4 to 6 minutes in each group

Meanwhile, in a medium bowl, combine butter, mayonnaise, yogurt, herbs, remaining 1/2 teaspoon onion powder, 1/4 teaspoon each salt and pepper Add romaine and coleslaw mixture; Toss to coat. Top with the chicken and serve in a salad garnished with scallions, if desired.

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