Best 2 Southern Fried Chicken Salad Recipes

Indulge in the Southern charm of a classic comfort food with our delectable Southern Fried Chicken Salad recipe. This irresistible dish combines crispy fried chicken, crunchy vegetables, and a creamy, tangy dressing to create a symphony of flavors that will tantalize your taste buds. Discover the secrets behind perfectly seasoned and golden-brown fried chicken, along with tips for achieving the ideal balance of textures and flavors in your salad.

But that's not all! This article also features a collection of mouthwatering variations on the classic Southern Fried Chicken Salad. Explore the zesty kick of the Spicy Slaw variation, where a piquant slaw adds an extra layer of heat to the dish. Delight in the freshness of the Summer Berry variation, where sweet and juicy berries bring a burst of color and flavor to the salad. And for a lighter option, try the Grilled Chicken variation, where grilled chicken replaces the fried chicken, resulting in a healthier yet equally delicious meal.

With its easy-to-follow instructions and helpful tips, this article will guide you through the process of creating a Southern Fried Chicken Salad that will become a staple in your culinary repertoire. Whether you prefer the classic version or one of the exciting variations, you're sure to find a recipe that suits your taste and satisfies your cravings. So gather your ingredients, fire up your stove, and embark on a culinary journey that celebrates the timeless flavors of the South.

Here are our top 2 tried and tested recipes!

SHAWNA'S SOUTHERN FRIED CHICKEN SALAD

Shawna's Southern Fried Chicken Salad image

This fried chicken and rice salad with bacon dressing is an old favorite of mine.

Provided by Shawna

Categories Salad Grains Rice Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

½ cup yellow cornmeal
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
½ cup buttermilk
⅔ cup vegetable oil
1 pound skinless, boneless chicken breast halves
2 cups cooked white rice
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
¼ cup chopped red onion
½ head romaine lettuce - rinsed, dried and shredded
5 slices bacon
3 tablespoons apple cider vinegar
1 tablespoon honey
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
Pour buttermilk in a separate large bowl.
Heat the oil in a large, deep skillet over medium-high heat.
Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.

Nutrition Facts : Calories 844.2 calories, Carbohydrate 56 g, Cholesterol 86.6 mg, Fat 53.3 g, Fiber 3.2 g, Protein 34.4 g, SaturatedFat 9.7 g, Sodium 978.4 mg, Sugar 8 g

SOUTHERN FRIED CHICKEN SALAD

SOUTHERN FRIED CHICKEN SALAD image

Categories Chicken Leafy Green No-Cook Quick & Easy

Yield 2-3 SERVINGS

Number Of Ingredients 12

Ingredients

8 CUPS MIXED SALAD GREENS
2 PLUM TOMATOES CORED
1/2 AVOCADO SLICED THICKLY
1/2 CUP WIDE SHRED MONTEREY JACK CHEESE & 1/2 CUP WIDE SHRED CHEDDAR
1 CUP POTATO STIX
3/4 CUP OF COOKED CRISP SLICED THICK BACON PEICES
3/4 CUP OF SHREDDED/CUBED DELI HAM (I.E. VIRGINIA HAM OR HONEY
8 CHICKEN TENDERLOINS BREADED COOOKED
2 HARD BOILED AGGS, SLICED
1/4 CUP CARROT CURLS
1/2 CUP LARGE DICED CUCUMBER
HONEY MUSTARD DRESSING

Steps:

YOU CAN EITHER PURCHASE ALREADY COOKED CHICKEN TENDERLOINS AT YOUR LOCAL SUPERMARKET OR EGG DIP AND COAT WITH CORN FLAKE CRUMBS, FRY AND DRAIN, SET ASIDE TO COOL. COOK BACON SLOWLY UNTIL CRISP, DRAIN AND COOL, WHILE BACON IS COOKING BOIL EGGS, DRAIN PEEL AND CHILL. SEPERATE GREENS AND WASH --USE SALAD SPINNER SET ASIDE, DICE CUCUMBER, SHAVE CARROT CURLS, SLICE TOMATOE,HALVE AVOCADO AND CUT INTO LARGE PEICES. SHRED CHEESE W HAND SHREDDER FOR THICK CONSISTENCY SHRED EACH TYPE SEPERATELY AND KEEP IN TWO SEPERATE BOWLS. JULIENNE HAM SLICES. WHEN READY TO ASSEMBLE, TOSS GREENS IN BOWL (EXCEPT THE AVOCADO), ADD ALL VEGETABLES, POTATO STIX, HAM AND CHEESES, EGG SLICES AND AVOCADO -ADD BACON PIECES,GRIND FRESH PEPPER, PLACE CHICKEN TENDERLOINS ON TOP, SERVE WITH HONEY MUSTARD DRESSING AND WARM CROISSANTS TOPPED WITH HONEY BUTTER.

Tips:

Use high-quality, fresh ingredients. This will make a big difference in the overall flavor of the salad.
Don't overcook the chicken. It should be cooked through, but still juicy and tender.
Let the chicken cool completely before shredding it. This will help prevent the salad from becoming greasy.
Use a light hand with the mayonnaise. You don't want to overwhelm the other flavors in the salad.
Taste the salad as you go and adjust the seasonings as needed. You may need to add more salt, pepper, or cayenne pepper to taste.

Conclusion:

Southern Fried Chicken Salad is a delicious and easy-to-make salad that is perfect for a summer picnic or potluck. It's also a great way to use up leftover chicken. With its crispy chicken, creamy dressing, and fresh vegetables, this salad is sure to be a hit with everyone who tries it.