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Chicken Romaine Salad

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

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

  1. Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.
  2. 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.
  3. 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.

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