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TEST KITCHEN APPROVED

Chicken Romaine Salad

Name: Chicken Romaine Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings (3/4 cup each)
Ingredients: 3 tablespoons butter, melted; 1 cup chopped pecans; 1/2 teaspoon salt; 1/4 cup all-purpose flour; 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces; 1/2 cup canola oil; 7 cups torn romaine; 1 cup seedless red grapes; 1/2 cup dried cranberries; 1/2 cup shredded sharp cheddar cheese; 1 cup Vidalia onion or honey mustard salad dressing

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Kevin Weeks

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2022

Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida

TEST KITCHEN APPROVED

Chicken Romaine Salad

2 Reviews Add your review

Yield:12 servings (3/4 cup each)

Prep:15 min

Cook:10 min

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Ingredients

3 tablespoons butter, melted
1 cup chopped pecans
1/2 teaspoon salt
1/4 cup all-purpose flour
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup canola oil
7 cups torn romaine
1 cup seedless red grapes
1/2 cup dried cranberries
1/2 cup shredded sharp cheddar cheese
1 cup Vidalia onion or honey mustard salad dressing

Text Ingredients

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Directions

1
Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.

2
Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels.
3
In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.