Chicken Strip Salad Recipes

Low-Carb Chicken Strip Salad Recipe

If you're watching your weight, but still want to enjoy a delicious salad, try this recipe. It’s easy to make and even better to eat. TIP: Make it for four or double the ingredients for a classy dinner for eight. Add cilantro if you’d like, I did and it was wonderful!

Ingredients:

• 2 skinless, boneless chicken breasts cut into strips

• 2 cups spinach, shredded

• 1 tbsp. extra virgin olive oil

• 1 cup fresh broccoli, chopped

• ½ cup red onion, cut into rings

• 1 cup fresh strawberries, chopped

• ½ cup pecans, diced

• ½ cup raisins

• 1 tsp. lemon juice

• ½ cup red wine vinegar

• 1 tsp. salt

• 1 tsp. black pepper
  

Directions:

In a small skillet, combine the olive oil and the cubed chicken.

Cook the chicken on medium heat until nice and browned. Remove the pan from the heat and pat the chicken pieces with a towel to absorb up any excess oil. Next, chop up the spinach.

In a small mixing bowl, place the spinach leaves and the lemon juice. Toss lightly. On 4 large serving plates, arrange the spinach leaves. Now that the chicken has had time to cool, cut up the chicken.

Top the spinach with the chicken pieces. Add the red onion and the broccoli. Lightly drizzle each salad with red wine vinegar.

Add salt and black pepper to taste. Top each salad with raisins, pecans, and strawberries.

Sesame Chicken Strip Salad

This recipe was given to me as a sesame chicken recipe. I was really craving a salad so once the chicken was made I added it to a bed of lettuce, added sliced carrots, tomatoes and cut up strawberries. TIP: Use any kind of lettuce you want. I like iceberg, but romaine would also be great.

Ingredients:

• 2 eggs

• 2 tbsp. dry white wine

• 2 tbsp. grated lemon peel

• 2 tbsp. sugar

• 2 tbsp. grated fresh ginger

• 2 tsp. salt

• 2 tsp. garlic, minced

• 2 lbs. chicken breasts, skinned, boned and cut into 1x2 inch strips

• 10 tbsp. cornstarch

• 1 cup sesame seeds

• 1 head of lettuce

• Toasted sesame Asian salad dressing

Directions:

Blend eggs, wine, lemon peel, sugar, ginger, salt and garlic in a shallow bowl. Add chicken strips and turn to coat thoroughly. Let stand at room temperature for at least 30 minutes while heating oil to 400ºF.

Stir cornstarch into chicken mixture. Coat each piece with sesame seeds. Fry in oil in batches until golden brown (about 2 minutes). Drain on paper towels.

Toss chicken with chopped lettuce and add any vegetable or fruit of your choice. Serve with toasted sesame Asian salad dressing.