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Easy Fried Chicken Salad Recipes?

Does anyone here know any easy fried chicken salad recipes? I want one that is easy and tastes good. Please help! Kind of like the one at McDonalds, kind of.

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1. Fried Chicken Salad 1/4 cup dry bread crumbs 1/4 cup flour 1 teaspoon garlic powder 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 pound skinless boneless chicken, cut thin strips 1/2 cup buttermilk 1 tablespoon olive oil 4 cups thin sliced romaine lettuce - cut across the rib 1 15 ounce can whole baby beets, drained - halved lengthwise 1/2 cup honey dijon salad dressing 1/2 cup crumbled blue cheese Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes. Drain; dredge a few strips at at time in breadcrumb mixture, tossing to coat. Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done. Arrange 2 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese. Yield: 4 servings Hope this helps you!
2. Fried Chicken Salad Total Time: 30 min. This is definitely a "meal" type of salad. The battered chicken and fried green tomatoes give it a Southern touch. For the dressing, I like to use the Hidden Valley Ranch mix (mixed with 1 cup lowfat buttermilk and 1 cup lowfat sour cream), but any Ranch dressing will do. I also like to drizzle the chicken pieces with honey. 2 teaspoons olive oil 1/2 pound chicken breasts without skin - cut in 1" cubes 1 cup ranch salad dressing 1 cup Italian bread crumbs 2 green tomatoes - sliced 6 cups mixed salad greens 1/4 cup cheddar cheese - grated 1/4 cup Parmesan cheese - grated 2 large tomatoes - diced 1/2 cup corn - cooked 1/2 cup black beans 1 large avocado - diced 1/3 cup walnuts - chopped In a large nonstick skillet, heat olive oil. Meanwhile, take half of ranch dressing and place in a shallow bowl (reserve other half). In another shallow bowl, place Italian bread crumbs. Dip chicken into dressing and then dredge with bread crumbs. Fry until done (about 8 minutes). Set aside. Using the same technique, batter and fry the green tomato slices. Set aside. In a large salad bowl, toss salad greens, cheddar and Parmesan cheeses, tomatoes, corn, and black beans with remaining ranch dressing. Distribute among 4 large plates. Top each salad with an equal amount of avocado chunks, walnut pieces, fried chicken, and fried green tomatoes. Southern Country Fried Chicken Salad Serving: 2 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes 1 head romaine lettuce, washed and chopped 2 cucumbers, peeled and sliced 3 stalks of celery, chopped 2 to 3 cups peanut oil 4 boneless, skinless chicken breasts, chopped into 1-inch cubes Salt and freshly ground pepper Green Goddess Dressing 1 pint basket cherry tomatoes 1. Place the lettuce in a large bowl. Add the cucumbers and celery. 2. Heat the oil in a deep skillet on medium high heat. Season the chicken pieces with salt and pepper. Add the chicken to the to the hot oil and fry for about 5 minutes, until golden brown. Drain on paper towels. 3. Toss the lettuce with about ¾ cup of the dressing. (You can store the additional dressing in the refrigerator). Top with the chicken pieces and garnish with cherry tomatoes. Serve immediately.
3. Fiesta Fried Chicken Salad: For another night's supper, make chicken tenders as directed. Prepare fresh veggie dippers such as carrot and clery sticks and cauliflower. Serve the dressing as a dipping sauce for the vegetables and the chicken. 1 (2-pound) package frozen breaded chicken tenders 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon crushed oregano leaves 1/4 teaspoon ground cumin 1 head iceberg lettuce, shredded 1/3 cup thinly sliced green onions 4 plum tomatoes, seeded and diced 1/2 (8-ounce) package shredded Mexican four-cheese blend 1 to 2 large avocados, sliced 1/3 cup chopped fresh cilantro 1 cup Ranch dressing 2/3 cup fire-roasted tomato salsa or taco sauce Combine first 5 ingredients in large zip-top plastic bag; seal and shake to coat. Bake seasoned chicken tenders according to package directions. Arrange lettuce on 6 serving plates; sprinkle with green onions and next 4 ingredients. Combine Ranch dressing and salsa; drizzle over salad. Top with chicken, and serve immediately. Yield: 6 servings
4. Southern Fried Chicken Salad * 1/2 cup yellow cornmeal * 1/3 cup all-purpose flour * 1/2 teaspoon salt * 1/4 teaspoon ground black pepper * 1/8 teaspoon cayenne pepper * 1/2 cup buttermilk * 2/3 cup vegetable oil * 1 pound skinless, boneless chicken breast halves * 2 cups cooked white rice * 1/4 cup chopped red bell pepper * 1/4 cup chopped green bell pepper * 1/4 cup chopped red onion * 1/2 head romaine lettuce - rinsed, dried and shredded * 5 slices bacon * 3 tablespoons apple cider vinegar * 1 tablespoon honey * 1/2 teaspoon Dijon mustard * 1/2 teaspoon salt * 1/4 teaspoon ground black pepper n a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper. Pour buttermilk in a separate large bowl.Heat the oil in a large, deep skillet over medium-high heat.. Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm. Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture. Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture. Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
5. Chicken Salad with Almond Dressing In food processor, puree 1/3 cup whole almonds, 1/4 cup light mayonnaise, 2 tbsp. lemon juice, and 1/2 tsp. salt. Transfer to large bowl. Add 2 cups fried chicken, 2 sliced celery stalks, and 1 cup halved seedless red or green grapes; toss to coat. Serve on a bed of lettuce and garnish with sliced almonds. Serves 4. ~~~~~~~~~~ Enjoy! ~~~~~~~~~~ _;-)