Crunchy Chicken Salad
- π₯¬ 1 package spring mix salad
- π 2 chicken thighs
- π§ 1 teaspoon salt
- βοΈ 1 tablespoon Tony Chachere's Creole seasoning
- πΆοΈ 1 teaspoon Slap Ya Mama seasoning
- πΏ 1 teaspoon onion powder
- πΆοΈ 1 teaspoon black pepper
- π« 2 tablespoons olive oil
- π₯ 2 eggs
- π§ 1/2 cup grated cheese
- π« 1/4 cup sliced pepperoncini peppers
- π§ 1/2 white onion, sliced
- πΏ 2 green onions, chopped
- π₯ 1/4 cup roasted peanuts
- π₯ 1/2 cup ranch dressing
This hearty American main-course salad is a delightful combination of juicy, crispy fried chicken and a medley of vibrant spring greens. It's adorned with an array of flavorful toppings, including pepperoncini, onions, and roasted peanuts for added texture and taste. The entire salad is then generously coated with creamy ranch dressing, making it a rich and satisfying meal that's perfect for lunch or dinner. The contrasting textures and flavors of the salad elements work beautifully together, promising a fulfilling and delightful dining experience.
Dive into this hearty American main-course salad featuring crispy fried chicken, vibrant spring greens, and an array of flavorful toppings. Perfect for a satisfying meal that's packed with taste and texture, topped with creamy ranch dressing.
Ingredients
π₯¬ 1 package spring mix salad
π 2 chicken thighs
π§ 1 teaspoon salt
βοΈ 1 tablespoon Tony Chachere's Creole seasoning
πΆοΈ 1 teaspoon Slap Ya Mama seasoning
πΏ 1 teaspoon onion powder
πΆοΈ 1 teaspoon black pepper
π« 2 tablespoons olive oil
π₯ 2 eggs
π§ 1/2 cup grated cheese (e.g., Parmesan)
π« 1/4 cup sliced pepperoncini peppers
π§
1/2 white onion, sliced
πΏ 2 green onions, chopped
π₯ 1/4 cup roasted peanuts
π₯ 1/2 cup ranch dressing
Instructions
1- Prep the Chicken:
- Chop the chicken thighs into bite-sized pieces.
- Season with salt, Tony Chachere's seasoning, Slap Ya Mama seasoning, onion powder, and black pepper.
2- Cook the Chicken:
- Heat olive oil in a frying pan over medium-high heat.
- Add seasoned chicken, cooking until browned and completely cooked through, about 5-7 minutes.
- Stir occasionally to ensure even cooking.
3- Boil and Prep the Eggs:
- Boil the eggs until hard-boiled (about 8-10 minutes).
- Cool under running cold water, peel, and slice neatly.
4- Prepare the Vegetables:
- Slice the pepperoncini peppers and white onion.
- Chop the green onions and set everything aside.
5- Assemble the Salad:
- In a large bowl, add the spring mix salad.
- Layer with grated cheese, pepperoncini peppers, white onion slices, green onions, sliced eggs, and roasted peanuts.
6- Add Chicken and Dressing:
- Top with the cooked chicken pieces.
- Drizzle with ranch dressing.
7- Serve:
- Toss everything gently to combine just before serving.
- Enjoy your crunchy, flavor-packed salad!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2-3 people
Equipment: Frying pan, knife, cutting board, large salad bowl
Nutritional Information (approx. per serving):
- Calories: 650
- Proteins: 43g
- Fats: 45g
- Carbohydrates: 20g
Cooking Tips:
- For added crunch, consider briefly toasting the peanuts in a dry pan before adding them to the salad.
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