Fried Chicken Salad

This Fried Chicken Salad is a hearty, protein-packed meal that combines the comfort of fried chicken with the freshness of a light grain salad. Tender quinoa cooked in chicken stock provides a fluffy base, while bite-sized pieces of chicken are pan-seared until golden and crisp. The dish is loaded with colorful, crunchy vegetables including matchstick carrots, red bell peppers, snow peas, and cucumber. Everything is brought together with a zesty dressing made from soy sauce, rice vinegar, brown sugar, and fresh ginger.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: American

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 619

Description

This Fried Chicken Salad is a hearty, protein-packed meal that combines the comfort of fried chicken with the freshness of a light grain salad. Tender quinoa cooked in chicken stock provides a fluffy base, while bite-sized pieces of chicken are pan-seared until golden and crisp. The dish is loaded with colorful, crunchy vegetables including matchstick carrots, red bell peppers, snow peas, and cucumber. Everything is brought together with a zesty dressing made from soy sauce, rice vinegar, brown sugar, and fresh ginger.

Directions

1
Bring the chicken stock to a boil in a small saucepan.
2
Stir in the rinsed quinoa.
3
Return to a boil, then reduce heat to low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
4
Remove from heat and let stand covered for 5 minutes, then fluff with a fork and set aside to cool slightly.
5
Heat olive oil in a large skillet over medium-high heat.
6
Add the sliced chicken breast and cook until golden brown and cooked through, about 5-7 minutes per side.
7
Remove chicken from skillet and set aside on a plate.
8
In the same skillet, add the green beans and minced ginger.
9
Sauté for 2-3 minutes until green beans are crisp-tender.
10
Add the soy sauce, rice vinegar, and brown sugar to the skillet.
11
Stir and cook for another minute until the sauce thickens slightly and coats the vegetables.
12
Return the chicken to the skillet and toss to combine with the sauce.
13
In a large serving bowl, combine the cooked quinoa, carrot matchsticks, red bell pepper, snow peas, cucumber, and cilantro.
14
Add the chicken and green bean mixture to the bowl.
15
Toss everything together gently until well combined.
16
Sprinkle with sesame seeds before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 619kcal

% Daily Value *
Total Fat 21g33%
Saturated Fat 4g20%
Cholesterol 67mg23%
Sodium 788mg33%
Total Carbohydrate 71g24%
Dietary Fiber 15g60%
Sugars 16g
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-salad-14/