Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced Kalamata olives
Special equipment needed:
- Large skillet
- Mixing bowl
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
2. Cut chicken breasts into bite-sized pieces and coat each piece in the flour mixture.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Once the oil is hot, add the chicken pieces to the skillet and cook for 6-8 minutes, flipping occasionally, until golden brown and cooked through.
5. Remove chicken from skillet and set aside to cool.
6. In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.
7. Once the chicken has cooled, add it to the mixing bowl and toss everything together.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 310
Total fat: 20g
Saturated fat: 4g
Cholesterol: 60mg
Sodium: 570mg
Total carbohydrates: 14g
Dietary fiber: 2g
Total sugars: 3g
Protein: 19g
Substitutions for ingredients:
- Mixed greens can be substituted with any leafy greens of your choice.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Cucumber can be substituted with zucchini or yellow squash.
- Red onion can be substituted with shallots or green onions.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Kalamata olives can be substituted with black olives or green olives.
Variations:
- Add grilled or roasted vegetables such as bell peppers, eggplant, or zucchini.
- Substitute chicken with grilled shrimp or salmon.
- Add nuts such as almonds or walnuts for extra crunch.
- Add fresh herbs such as parsley or basil for extra flavor.
Tips and tricks:
- Make sure the oil is hot before adding the chicken to the skillet to ensure a crispy coating.
- Use tongs to flip the chicken pieces to avoid breaking the coating.
- Let the chicken cool before adding it to the salad to prevent wilting of the greens.
- Dress the salad with your favorite vinaigrette or lemon juice and olive oil.
Storage instructions:
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the microwave or oven until heated through before adding it to the salad.
Presentation ideas:
Serve the chicken salad on a large platter or individual plates.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with crusty bread or garlic bread.
Troubleshooting advice:
If the chicken coating is not crispy, increase the heat of the skillet and cook for an additional 1-2 minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Barberton Chicken is a popular dish in Barberton, Ohio, known for its crispy fried chicken and tangy hot sauce.
Flavor profiles:
This chicken salad has a crispy, savory flavor from the fried chicken and a tangy, salty flavor from the feta cheese and Kalamata olives.
Serving suggestions:
Serve the chicken salad as a main dish or as a side dish for a summer barbecue or picnic.
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