Crispy Chicken Salad with Cheddar Cheese Dressing
This Oven Fried Chicken dinner recipe is put together using several easy parts that together form an elegant and healthy weeknight meal. The picture is a smidge misleading – I forgot to add the croutons before I took it!
Crispy Chicken Salad with Cheddar Cheese Dressing
Servings: 4
Weeknight dinner chicken salad
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Ingredients
- 1 recipe Pops Chicken
- 1 recipe Cheddar Cheese Dressing
- 1 recipe Cornbread Croutons
- 3 each Potatoes, unpeeled washed
- 1 tablespoon Vegetable Oil
- 1 bunch Asparagus
- 1/4 cup Roasted, salted Almonds roughly chopped
- 1 head Romaine lettuce roughly chopped
- 1 teaspoon Paprika
- 1/4 medium Red Onion sliced thinly
Instructions
- Preheat Oven to 450 degrees
- Prepare Pops Chicken for oven according to recipe.
- Slice potatoes into large french fry shape, and toss with vegetable oil. Salt & pepper aggressively, add paprika and toss to coat oven fries. Add to sheet pan with Pops Chicken. Bake for 20 to 25 minutes, turning once.
- Prepare Cornbread Croutons and bake in same oven.
- Chop asparagus into 2" lengths, toss with vegetable oil and add salt. Place in oven to bake.
- Layer lettuce, red onion, and almonds in serving dish. Add cooked chicken, potatoes and asparagus. Top with croutons, and add dressing to taste.
Cheddar Cheese Dressing
Servings: 1 Cups
This creamy dressing is much less assertive than a blue cheese dressing.
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Ingredients
- 1/2 cup mayonaise
- 3/4 cup buttermilk
- 1 cup cheddar cheese shredded
- 1 tsp red wine vinegar
- 1/2 tsp salt
- 1/3 tsp onion powder
Instructions
- Shred Cheese coarsely. The pre-shredded cheese has some additives that make this dressing a little thicker than it would be otherwise, so I'd recommend shredding it yourself.
- Combine all ingredients in small bowl and mix well. Allow to sit at room temperature for half an hour or so for the ingredients to meld.
My favorite box grater. (Affiliate link)
Cornbread Croutons
Add a sweet, spicy crunch to salads, chili and soups.
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Ingredients
- cornbread - prepared
- 1 tbsp Vegetable Oil
- 1 tsp Kosher Salt
- Red Pepper to taste
Instructions
- Preheat oven to 450 degrees.
- The boxed "Jiffy Cornbread Mix" is ideal for these - easy prep and ready in a "jiffy". Leftover cornbread is also wonderful for these - keep leftovers in freezer until ready to use, and thaw before toasting.
- Cut cornbread into 1" pieces, toss with vegetable oil and salt and pepper well.
- Put cornbread pieces on cooking spray coated baking sheet and bake until golden brown, tossing occasionally. Keep an eye on them; these will over cook quickly because of the sugar in them.
Notes
I used leftover mini cornbread muffins for this recipe, but this wold work well with Jiffy Cornbread Mix, prepared according to the box.
I’m drooling. Yum!