Join our community of Solution Seekers!

Fried-Chicken Salad

Fried-Chicken Salad
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  1. In a large bowl, combine the lettuce, tomato, cucumber, bell pepper, and onion. Heat the oil in a skillet over medium heat. Add the cutlets and heat 1 1/2 minutes per side or until browned.
  2. Transfer to a cutting board and slice each into 6 pieces. Add the dressing to the salad and toss to combine. Add the chicken and toss again. Season with the pepper and serve.
August, 2005

Nutritional Information

  • Per Serving
  • Calories 329.3Calories From Fat 52%
  • Calcium 57.34mg
  • Carbohydrate 24.68g
  • Cholesterol 40.16mg
  • Fat 19.08g
  • Fiber 4.88g
  • Iron 2.23mg
  • Protein 15.85mg
  • Sat Fat 3.9g
  • Sodium 849.36mg
What does this mean? See Nutrition 101 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.