Fried Chicken Salad

Fried Chicken Salad

*

1 / 2 cup yellow cornmeal

* 1 / 3 cup all-purpose flour

* Teaspoon salt 1 / 2

* Lower 1 / 4 teaspoon black pepper

Pepper * 1 / 8 c. teaspoon cayenne pepper

* 1 / 2 cup buttermilk

* Vegetable oil 2 / 3 cup

1 pound boneless chicken breast

* 2 cups cooked white rice

* 1 / 4 cup chopped red bell pepper

* 1 / 4 cup chopped green pepper

* 1 / 4 cup chopped red onion

* Salad 1 / 2 head Romaine - rinsed, dried and ground

* 5 slices of bacon

* 3 tablespoons cider vinegar

* 1 tablespoon honey

Mustard * 1 / 2 teaspoon Dijon

* Teaspoon salt 1 / 2

* Ground 1 / 4 teaspoon black pepper

How to make fried chicken salad

* A large bowl, sift together cornmeal, flour, salt, black pepper and paprika.

Pour buttermilk into a bowl large.

* Heat oil in a large deep skillet over medium high heat.

* Dip chicken in butter, then in cornmeal mixture. Cover lightly and

Cook in hot oil until crisp and golden, about 5 minutes. Drain on paper

towels, keep warm.

* Combine the rice, red peppers, green peppers, onions and chicken

medium bowl. Place lettuce in bottom of bowls or dishes for 4 servings. Garnish with rice

and chicken mixture.

* Prepare the vinaigrette by placing the bacon in a large deep skillet. Boiling over

medium-high until evenly brown. Drain, crumble and set aside. Spray

crumbled bacon over chicken mixture.

* Pour 2 c. Maintenance tablespoons of fat. Add 2 tablespoons water, cider

vinegar, honey, mustard, salt and pepper, heat to boiling and pour over salad.

*

Fried chicken salad is ready to serve.

Preparation time: 15 min

Cooking time: 15 min

Total Time: 30 min

Servings: 4

Fruit And Vegetable Salad

Ingredients

* 1 medium green pepper, chopped

1 cup celery

* 1 cup shredded cabbage

* 3 / 4 cup chopped red apple peel

* 1 / 2 cup seedless red grapes, halved

* Light Mayonnaise 1 / 4 cup

* Salt 1 / 4 teaspoon

* Lettuce leaves

Instructions

1. In a bowl, combine first five ingredients. In a small bowl, combine the mayonnaise and salt. Mix the chili mixture. Cover and refrigerate at least 1 hour. Serve with lettuce leaves.

Cooking time: 10 minutes (s)

Cooking time: 20 minutes (s)

Number of servings (yield): 3

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Vegetable Salad Recipe Southwestern

Ingredients

2 cups whole kernel corn

* 1 small zucchini, sliced ​​1 / 4 inch thick

* 1 ripe avocado, peeled and chopped

* Radishes 1 / 4 cup thinly sliced

* Tap or Boston lettuce leaves, optional

* 2-3 medium tomatoes, chopped

*

Sauce:

3 tablespoons tomato sauce *

* 2 tablespoons cider vinegar

* 1 tablespoon canola oil

1 tablespoon chopped fresh cilantro

* Garlic powder 1 / 2 teaspoon

* Salt 1 / 4 teaspoon

* In powder 1 / 4 teaspoon pepper

Route

* A large bowl, combine corn, zucchini, avocado and radish. And 'platter, arrange lettuce and tomatoes, if desired. In a small bowl, whisk sauce ingredients. Pour the corn, gently throw the jacket. Spoon over the tomatoes. Yield: 5 servings.

Classic Potato Salad

Ingredients

* 1 1 / 2 pounds baking potatoes, halved

* 1 / 2 cup finely chopped red onion

* Celery 1 / 4 cup chopped

* Taste 1 / 4 cup sweet

* 2 large boiled eggs, chopped

* Light Mayonnaise 1 / 3 cup

* 2 tablespoons cider vinegar

* 1 tablespoon Dijon mustard

* Salt 1 / 4 teaspoon

Pepper * 1 / 4 teaspoon

Preparation

* Cook potatoes in boiling water 25 minutes or until potatoes are tender, drain and let cool completely.

* Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in large bowl. Combine mayonnaise and remaining ingredients in small bowl, stir with a whisk. Pour over potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.

Benefits Vegetable Salad

Sometimes all I want is a salad. This is partly because I like salads. When you think of a salad that can evoke many things in your mind. Place some lettuce on a plate with some high-calorie dressing is not my idea of ​​a salad. It's a mess and not particularly of any benefit to anyone. A salad should be a celebration of all things fresh, organic and healthy and a virtual symphony of colors, flavors and textures. That's what I think should be a salad. A salad made correctly can be a meal in itself. Not only satisfaction, but nutritious. When I heard that California Pizza Kitchen had a salad of grilled vegetables releases ... well, it was my turn to say "I'm in"

The only reason to go to California Pizza Kitchen is a vegetarian based thin Japanese eggplant pizza without cheese. Absolutely wonderful and completely vegan. One of the things I often do on a Sunday afternoon in autumn, when I'm working on is a great bar to sit at the CK in my break and enjoy the wonderful pizza and watch a little 'football on the big screen. If I'm lucky, or the 49ers or Patriots are playing for someone. Yes, they are my team. I was born, grew up and lived most of my life in the Bay Area and the 49ers were always my team. The first part of my life suck. And then the space of nearly two decades, have become one of the dominant teams in NFL history. The reasons I like the Patriots are two: the quarterback and coach. I saw the quarterback Tom Brady, because he was a player in the Bay Area to prepare and coach because I like the way it goes about doing his job.

But not that kind of blog ... So back to the food industry.

One of the things I like about California Pizza Kitchen is that they have an online guide that divides the elements are acceptable in their menu for vegetarians and vegans. It is very specific and I left this place of what you may hear from a server. You can find www.cpk.com / menu / pdfs / vegetarian.pdf. I hope more restaurant chains to stick with that. It is very useful. I started with something small plates menu. I ordered a white corn chips and guacamole. This was the lawyer, white corn, black beans, jicama, onions, peppers, cilantro and serrano peppers with a mixture of normal corn flakes and blue. He was a chunky guacamole was picking and eating perfect. A wonderful way to start the meal. The salad is beautiful, colorful and delicious.

It consists of a mixture of grilled artichoke hearts, asparagus, eggplant, red and yellow peppers, corn and sun-dried tomatoes served hot on romaine lettuce and topped with chunks of avocado. Your options for vegans balsamic dressing is fat free, peanut and Thai sweet and sour. I went with balsamic vinegar, balsamic vinegar is not, in Dijon, which usually goes with a salad. Although there was no football on, it was a meal I enjoyed a lot, and I look forward to the KPC for the progress they make. When you're out and about, or Town Square and Fashion Show Mall and with someone you'd like to share ... Try the veggie thin crust pizza without cheese and eggplant salad and grilled vegetables that you have a few more reasons to love this wonderful life of ours.

Recipe Vegetable Salad

Ingredients:

10-12 lettuce leaves

1 small cabbage (shredded)

1 onion (chopped)

1 cucumber (sliced)

2-3 carrots (peeled and thinly sliced)

1 radish (peeled and thinly sliced)

1 banana (sliced)

A guava slices

1 apple, thinly sliced

1 tomato (thinly sliced ​​into rings)

2 teaspoons lemon juice

Salt to taste

Chaat masala to taste

Preparation:

* Take a large plate and arrange the salad leaves.

* Add the shredded cabbage, onion, carrot, cucumber and radish.

* Now arrange the tomatoes, bananas, apples and guavas.

* Sprinkle with salt and chaat masala.

Pour the lemon juice.