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Salsa Chicken
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 9
Southern Fried Chicken Salad
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6
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Southern Fried Chicken Salad
Fresh chicken, coated with our Seasoned Chicken Fry, gives this salad a Southern flair.
Ingredients
- 1 1/2 cups House-Autry Seasoned Chicken Fry
- 2 large skinless chicken breasts
- 1 1/2 cups water
- Oil for frying
- 9 ounces baby spinach
- 1/2 red onion - thinly sliced into rings
- 2 ears sweet corn - shucked
- 2 tbsp maple syrup
- 1/4 cup whole pecans
- 1 tbsp butter
- 1 cup cherry tomatoes - sliced in half
- 1/2 tsp kosher salt
- Nonstick cooking spray
Directions
Chicken: Combine 1 cup of the House-Autry Chicken Fry with water; mix well. Dip chicken in batter. Roll chicken in the remaining 1/2 cup dry Chicken Fry on a plate until coated. Deep fry in 375°F oil until golden brown (4-5 minutes).
Corn: Preheat oven to 350°F. Spray corn with nonstick cooking spray and place on a baking sheet. Drizzle ears with maple syrup. Bake for 25-30 minutes, turning halfway through cooking. Cool to room temperature and cut kernels off the cob.
Pecans: In a small skillet, melt butter. Add pecans and cook over medium heat, stirring constantly until toasted, about 5 minutes. Sprinkle with kosher salt. Set aside to cool.
To Assemble: In a large salad bowl, layer or toss together spinach, onions, tomatoes, chicken, corn and pecans. Top with dressing.
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