Include in Print View:

Fried Chicken Salad

Fried Chicken Salad recipe image
This vibrant Fried Chicken Salad combines the crunch of fresh coleslaw with tender, shredded fried chicken for a texturally satisfying dish. While the title suggests chicken, this recipe creatively utilizes pork scotch fillet for a lean, savory protein alternative that mimics the texture of fried chicken when shredded. The mix of crisp cabbage, toasted walnuts, and sharp apple slices provides a refreshing contrast to the warm meat. Drizzled with a tangy dressing and a kick of chilli sauce, it&# 226;ÂÂs a perfect weeknight dinner that feels both comforting and light. Serve it in pita pockets for a handheld meal or as a bowl for a hearty lunch. ItâÂÂs an easy, protein-packed option that comes together quickly using pantry staples.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 497.9
Dietary: Gluten-free
Description
This vibrant Fried Chicken Salad combines the crunch of fresh coleslaw with tender, shredded fried chicken for a texturally satisfying dish. While the title suggests chicken, this recipe creatively utilizes pork scotch fillet for a lean, savory protein alternative that mimics the texture of fried chicken when shredded. The mix of crisp cabbage, toasted walnuts, and sharp apple slices provides a refreshing contrast to the warm meat. Drizzled with a tangy dressing and a kick of chilli sauce, it&# 226;ÂÂs a perfect weeknight dinner that feels both comforting and light. Serve it in pita pockets for a handheld meal or as a bowl for a hearty lunch. ItâÂÂs an easy, protein-packed option that comes together quickly using pantry staples.
Ingredients
  • g pork scotch fillet steak + Cooking oil spray + 300g packet coleslaw mix + â cup coleslaw
  • 3 Cups shredded skinless cooked chicken
Directions
  1. 1
    Spray the pork scotch fillet steak lightly with cooking oil spray.
  2. 2
    Heat a large frying pan over high heat until smoking.
  3. 3
    Add the pork to the pan and cook for 4 minutes on each side, or until browned and cooked through.
  4. 4
    Transfer the cooked pork to a heatproof plate and cover with foil to rest for 5 minutes.
  5. 5
    Shred the rested pork using two forks.
  6. 6
    In a large bowl, combine the coleslaw mix, coleslaw dressing, and toasted chopped walnuts.
  7. 7
    Slice the green-skinned apple thinly and core if necessary.
  8. 8
    Cut the pita pockets in half to create individual servings.
  9. 9
    Fill each pita pocket with the coleslaw mixture, shredded pork, apple slices, and a dash of chilli sauce.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 497.9kcal
% Daily Value *
Total Fat 25.6g40%
Saturated Fat 7.6g38%
Cholesterol 180.7mg61%
Sodium 165.6mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 55.9g112%

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

Keywords: chicken, salad, pork, coleslaw, fried, pita, quick, easy, dinner, protein, crunchy, healthy, meal, shredded, apple, walnuts, chilli, wrap, lunch, fresh
Read it online: https://www.chefs-mate.com/recipe/fried-chicken-salad-18/