Best 5 Spring Salad With Crispy Chicken And Bacony Croutons Recipes

Welcome to the wonderful world of flavors, textures, and aromas! In this article, we'll take you on a culinary journey to discover the best recipe for spring salad with crispy chicken and bacony croutons. We'll guide you through the process of creating a salad that's not just a meal but an experience. From the tender, juicy chicken to the crispy, flavorful bacon, and the perfectly balanced dressing, every bite will be a delight. So, put on your apron, gather your ingredients, and let's embark on this delicious adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS

Chicken and Escarole Salad With Anchovy Croutons image

Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing, which is bolstered with a bit of soy sauce. (If the whole, raw egg yolks freak you out, swap them for jammy soft-boiled eggs or crispy fried eggs.) The true reason to make this salad, though, is that it's adorned with chicken-fat-laced anchovy croutons, made in the oven while the chicken finishes cooking. They are worth the price of admission.

Provided by Alison Roman

Categories dinner, lunch, weekday, poultry, salads and dressings, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds bone-in, skin-on chicken breasts or thighs
Kosher salt and black pepper
6 tablespoons olive oil, plus more as needed
4 anchovy fillets, plus more if you like
1/4 loaf of crusty bread, torn into 1-inch pieces (about 2 cups)
1 garlic clove, finely grated
1/4 cup fresh lemon juice, plus more as needed
1 tablespoon soy sauce
1 large head escarole or 2 heads romaine lettuce, torn into large pieces
1 cup parsley, tender leaves and stems
Pecorino or Parmesan, for shaving
4 large egg yolks (optional)

Steps:

Heat oven to 375 degrees. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet (preferably cast-iron) over medium-high heat.
Add chicken, skin-side down, and cook without moving until the pieces are golden brown and crispy, 5 to 8 minutes. Flip the chicken and continue to cook until well browned on the other side, another 5 to 8 minutes.
Move the chicken to one side of the skillet and tilt the skillet a little so that the fat and drippings pool on one side. Add the anchovies and let them sizzle a bit to melt down. Add the croutons, along with 2 tablespoons olive oil. Season with salt and pepper and toss them to coat in the anchovy-chicken fat.
Place the skillet in the oven and roast until the chicken is cooked through and croutons are golden brown and crispy, 12 to 15 minutes.
Meanwhile, whisk the grated garlic, lemon juice and soy sauce in a small bowl and season with salt and pepper.
Place escarole and parsley in a large bowl or on a platter and dress with lemon-garlic mixture. Season with salt, pepper and more lemon juice if you like. Drizzle with remaining 2 tablespoons olive oil and shave some pecorino over the whole thing.
Remove the chicken from the oven and let it rest a minute or two. Cut the meat off the bone and thinly slice. Place on top of the salad, along with the croutons. Top each serving with an egg yolk, if using, and more anchovies, if you like.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 35 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 981 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN SALAD WITH CRISPY WONTONS

Chicken Salad with Crispy Wontons image

Here's a quick easy meal. My mom made it when I was growing up, but I added veggies and lightened the sweet-and-sour dressing. I also bake the crispy wontons instead of frying them. -Kylea Rorabaugh of Kansas City, Missouri

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

10 wonton wrappers, cut into 1/4-inch strips
1/4 cup cider vinegar
3 tablespoons canola oil
3/4 teaspoon sesame oil
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon pepper
5 cups torn romaine
3 cups cubed cooked chicken breast
1 medium sweet red pepper, cut into 1/4-inch strips
1 medium sweet yellow pepper, cut into 1/4-inch strips
1/2 cup halved grape tomatoes

Steps:

Lightly spritz both sides of wonton strips with cooking spray; place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn strips over; broil 2-3 minutes longer or until golden brown. Remove to wire racks to cool., For dressing, in a small bowl, whisk the vinegar, canola oil, sesame oil, sugar, salt and pepper; set aside. In a large bowl, combine the romaine, chicken, peppers and tomatoes. Just before serving, drizzle with dressing and toss to coat. Top with wonton strips.

Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 253mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

CHICKEN SALAD WITH CRISP BACON

Chicken salad with crisp bacon image

Try this lovely fresh summer salad as a dinner party centrepiece

Provided by Sara Buenfeld

Categories Buffet, Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 13

Ingredients

meat from 1 ready-roasted chicken , shredded
6 rashers smoked streaky bacon
1 small red onion , halved, thinly sliced
2 tbsp olive oil
2 tsp white wine vinegar
100g bag watercress
2-3 heads red chicory , separated into leaves and halved if large
¾ cucumber , halved, seeds scooped out, then sliced on the diagonal
200g tub Greek yogurt
4 tbsp mayonnaise
2 tsp wholegrain mustard
1 spring onion , finely chopped
2 tsp chopped tarragon

Steps:

Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.
Slowly cook the bacon in a large frying pan until crisp and the fat has run out. Drain on kitchen paper. Meanwhile, mix the onion with the oil, vinegar and seasoning.
Toss the onion with the watercress, chicory and cucumber, then pile onto a platter. Spoon the chicken on top, then break or chop the bacon over the top of that. Serve with crusty bread.

Nutrition Facts : Calories 501 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 3.12 milligram of sodium

CRISPY WONTON CHICKEN SALAD

Crispy Wonton Chicken Salad image

This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.

Provided by Eric Kim

Categories salads and dressings, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons peach or apricot preserves
2 tablespoons mayonnaise
1 tablespoon soy sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
Salt
8 ounces cooked chicken meat, torn into bite-size pieces (2 cups)
8 wonton wrappers (see Tip)
Vegetable oil, for frying
Salt
2 romaine hearts, coarsely chopped
4 scallions, coarsely chopped
1 packed cup coarsely chopped fresh cilantro leaves with tender stems
1 packed cup coarsely chopped fresh mint leaves

Steps:

Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
Prepare the salad: Add the chicken to the dressing and toss.
To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

CRISPY CROUTON SALAD

Crispy Crouton Salad image

Nothing says "summer" at our house like this unique salad! It's also a great way to use up fresh basil and tomatoes from the garden. I've brought it to many women's luncheons at church, and it's still a much-requested favorite. --LaNae Sanchez, Canyon Country, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3 cups cubed Italian bread
3 medium tomatoes, chopped
6 ounces cubed part-skim mozzarella cheese
1 medium sweet yellow pepper, cut into 1-inch pieces
1/3 cup minced fresh basil
6 tablespoons olive oil
3 tablespoons white or brown balsamic vinegar
1-1/2 teaspoons minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.

Nutrition Facts : Calories 205 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

Prep Ahead: Save time by prepping the croutons, dressing, and chicken ahead of time. Store them separately in airtight containers in the refrigerator until ready to assemble the salad.
Crispy Chicken: To achieve crispy chicken, ensure the oil is hot enough before adding the chicken. Use a meat thermometer to check the internal temperature of the chicken; it should reach 165°F (74°C) for safe consumption.
Flavorful Dressing: Enhance the dressing's flavor by using freshly squeezed lemon juice and good-quality olive oil. Adjust the quantities of honey and Dijon mustard to suit your taste preferences.
Vinaigrette Variations: Experiment with different vinegars, such as balsamic or apple cider vinegar, to create variations of the vinaigrette dressing.
Fresh Greens: Use a mix of fresh greens like romaine lettuce, arugula, and spinach for a more vibrant and flavorful salad.
Crispy Croutons: For extra crispy croutons, bake them for a few minutes longer in the oven until they are golden brown and crunchy.
Garnish Generously: Top the salad with freshly shaved Parmesan cheese, chopped bacon, and a sprinkle of fresh herbs like chives or parsley for an appealing presentation and added flavor.

Conclusion:

This spring salad with crispy chicken and bacony croutons is a delightful and satisfying meal that combines fresh, seasonal ingredients with flavorful and crispy elements. The zesty lemon vinaigrette dressing adds a refreshing tang, while the crispy chicken and bacony croutons provide a satisfying crunch. Whether you're looking for a light and healthy lunch or a hearty dinner, this salad is sure to impress with its vibrant colors, delightful textures, and delicious flavors. Feel free to customize the salad to your liking by adjusting the ingredients and dressing to suit your taste preferences.