Chef Salad with Roasted Chicken

Chef Salad with Roasted Chicken

Thoroughly wash & prep:

Lettuce, chopped

Spinach, torn

Favorite veggies, sliced & diced

Layer in 4 individual serving bowls.

Prepare:

1 lb chicken, cooked & chopped

1/2 lb bacon, cooked & chopped

4 eggs, boiled & peeled

Croutons

Cheese, shredded

Arrange over the top of the 4 prepared bowls.

Drizzle with Homemade Ranch Dressing. Serve immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store in an airtight container.

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Window to B’s kitchen…

Chinese Chicken Salad

Brenda was introduced to this Chinese Chicken Salad by her college roommates. The recipe has stayed in her repertoire and is a fabulous use of garden-fresh lettuce. Go ahead, grab a fork and eat this right out of the serving bowl.

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Chinese Chicken Salad

Step 1: Dressing

To a small pot, add:

2 Tbsp oil

2 Tbsp vinegar

2 Tbsp sugar

1/4 tsp pepper

1/2 tsp salt

Place over high heat, stirring carefully. Bring to a boil and boil for 1 minute. Set aside to cool.

Step 2: Fried Wontons

1. Begin heating oil to deep-fry the wonton strips*

   • Note: It can take approximately 10-15 minutes for the oil to heat to 350F.

     While oil heats, prepare:

     1 pkg wonton wrappers, sliced into 1/4-1/2” strips

     • OR make wrappers from scratch, and slice into 1/4-1/2” strips

2. Line a 13”x9” pan with paper towels or a clean paper bag, this will be used to drain the fried strips.

3. Fry wonton strips in batches:

• Add only enough strips to allow easy movement

• Wontons will quickly puff up and float to the top

• Use a heat-proof slotted spoon to gently stir the strips for even cooking

• Wontons will quickly brown, indicating that they are done

• Remove using the slotted spoon, transferring fried wontons to prepared pan to drain

• Repeat with next batch until all strips are fried

Step 3: Salad

To a large bowl, add:

1 head lettuce, chopped or torn into bite-size pieces

1 lb. chicken, cooked & chopped**

1 cup carrots, julienned

1 cup vegetables of choice, chopped

Toss with:

Dressing (Step 1)

Toss using tongs until well dressed, top with:

Wonton Strips (Step 2)

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• *Methods for heating oil:

1. Deep fryer

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium and allow to heat to ~350F

• **Cook the chicken using one of Brenda’s favorite methods:

  • Oven Roasted Chicken

  • Crockpot Shredded Chicken

Oven Roasted Chicken Breast

This is the best way to prepare a chicken breast for tender, juicy meat. Add any combination of seasonings desired. This is a basic skills recipe, and this recipe can be used anytime “cooked chicken” is listed in a recipe.

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Oven Roasted Chicken Breast

Preheat oven to 400F.

On the stove-top, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

To preheated skillet, add:

1-2 tsp oil

1 lb. chicken breast, boneless skinless

1. Brown on first side, ~3 minutes. Season as desired.

2. Turn over and brown on other side, ~2 minutes. Season as desired.

3. Put skillet, including chicken, into preheated oven (400F).

4. Roast for 20 minutes:

   • Using an instant read thermometer, check chicken temperature 

   • Food safety tip: 165F internal temp for boneless chicken

   • Cook longer if necessary, checking temp every 2-3 minutes

5. Remove cooked chicken from hot skillet. Set aside to rest 10 minutes, chop as desired.

Serve hot, or add as needed to other recipes.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store properly.

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Window to B’s kitchen…

Blackened Chicken Salad

Blackened Chicken Salad

Defrost 

1 lb. chicken breast, boneless skinless

Preheat oven to 400F.

On the stovetop, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

In a small bowl, combine:

1/4 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp pepper

1/8 tsp oregano

1/8 tsp thyme, crushed

1/8 tsp garlic powder

Stir together. Rub into fully defrosted chicken breast, fully covering top and bottom.

To preheated skillet, add:

1-2 tsp oil

Seasoned chicken breast

Brown on first side, ~3 minutes. Turn over and brown on other side, ~2 minutes.

Put skillet, including chicken, into preheated oven (400F).

Roast for 20 minutes. 

• Using an instant read thermometer, check chicken temperature 

• Food safety tip: 165F internal temp for boneless chicken

• Cook longer if necessary, checking temp every 2-3 minutes

Remove cooked chicken from hot skillet. Set aside to rest 10 minutes while preparing salads.

Thoroughly wash vegetables, chop and layer in 4 individual serving bowls:

Lettuce

Spinach

Favorite veggies

Other recommended toppings:

• Bacon, cooked & chopped

• Cheese, shredded

• Eggs, boiled

• Croutons (make your own croutons)

Cut chicken into thin strips or small cubes and arrange over the top of prepared bowls.

Drizzle with favorite dressing. Serve immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store properly.

• Timesaver tip: Brenda prepares an oversize batch of spice rub and stores it in an old spice jar. 

  • Oversized batch = ~8 lbs. chicken

    • 2 tsp paprika

    • 2 tsp cayenne pepper

    • 2 tsp salt

    • 2 tsp pepper

    • 1 tsp oregano

    • 1 tsp thyme, crushed

    • 1 tsp garlic powder

• Recommended dressings:

  • Ranch

  • Raspberry Vinaigrette

  • Honey Mustard

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Window to B’s kitchen…