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Chicken Romaine Salad

 Chicken Romaine Salad
Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida
12 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3 tablespoons butter, melted
  • 1 cup chopped pecans
  • 1/2 teaspoon salt
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup canola oil
  • 7 cups torn romaine
  • 1 cup seedless red grapes
  • 1/2 cup dried cranberries
  • 1/2 cup shredded sharp cheddar cheese
  • 1 cup Vidalia onion or honey mustard salad dressing

Directions

  • Pour butter into a 15-in. x 10-in. x 1-in. baking pan; stir in pecans
  • and salt. Bake at 350° for 10 minutes, stirring twice. Set
  • aside.
  • Place flour in a large resealable plastic bag; add chicken, a few
  • pieces at a time, and shake to coat. In an electric skillet, heat
  • oil to 375°. Fry chicken in batches for 2-3 minutes or until no
  • longer pink, turning occasionally. Drain on paper towels.
  • In a large salad bowl, combine the romaine, grapes, cranberries and
  • cheese. Add chicken and reserved nuts; toss to combine. Serve with

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Chicken Romaine Salad (continued)

Directions (continued)

  • dressing. Yield: 12 servings (3/4 cup each).