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Chicken Romaine Salad

Name: Chicken Romaine Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings (3/4 cup each).
Ingredients: 3 tablespoons butter, melted; 1 cup chopped pecans; 1/2 teaspoon salt; 1/4 cup 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

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

12 servings (3/4 cup each)

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

Chicken Romaine Salad Recipe photo by Taste of Home

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Ingredients

3 tablespoons butter, melted
1 cup chopped pecans
1/2 teaspoon salt
1/4 cup 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 15x10x1-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 dressing.

Nutrition Facts

3/4 cup: 252 calories, 19g fat (5g saturated fat), 23mg cholesterol, 227mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 6g protein.

Chicken Romaine Salad

Total Time

Makes

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Ingredients

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