Who doesn’t love fried chicken? I know we do! But let’s be honest, battered and fried chicken smothered in rich gravy is not exactly heart healthy.
In my quest to find something healthier to feed my family I decided to take an all time favorite and make it just a bit healthier. So I came up with this Chicken Fried Chicken Salad, a lighter and healthier alternative to the old classic fried chicken cutlets. It’s filling and most importantly my family loves it.
Chicken Fried Chicken Salad is crispy and light. The crunch comes from the lightly floured chicken breasts and the fresh crisp lettuce and cucumbers. It really does take a family favorite and combines it with healthy fresh veggies.
I serve it for dinner (we’re trying to eat lighter and healthier dinners), but it makes a great lunch as well. It’s a great way to get the kids, like my grandson Devon, to eat their veggies! Best of all you don’t have to spend half the day frying chicken in the summer heat!
Here’s the recipe!
Chicken Fried Chicken Salad
3 Boneless Skinless Chicken Breasts (cut horizontally in thirds to make 9 pieces)
1 Cup Flour
1 Tbs. Garlic Powder
1 Tsp. Italian Seasoning
1/2 Tsp. Cayenne Red Pepper
Oil for frying
1 Head of Romaine Lettuce (cut into chunks)
1 Cup Fresh Spinach (optional)
1 Large Cucumber (sliced into rounds)
2 Tomatoes (sliced into wedges)
Salad Dressing of choice
Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel
Mix dry ingredients together
Heat about 1/2″ of oil in frying pan
Roll chicken breasts in flour mixture
Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)
Every so often I get a yen for some home cooked Filipino food like Shrimp Sarciado. This favorite Filipino dish is usually done with fish, but it’s also made with chicken, pork, and eggs. I like it best with shrimp.
Sarciado literally means “cooked with a thick sauce” in Tagalog, the main language spoken in the Philippines. The word is derived from the Tagalog word “sarsa” that refers to a thick sauce which in turn comes from the Spanish word “salsa” which means sauce.
The “thick sauce” for this Filipino dish is composed mainly of tomatoes and eggs that is flavored with a light fish sauce called “Patis”.
Shrimp Sarciado is very simple to make. The “Patis” (Filipino Fish Sauce) gives it that delicate salty taste that is delicious served over steaming hot white rice.
You can find Patis in the condiment section of an Asian Market. I use more Patis when I make this dish because I love the taste, you can adjust the amount you use according to taste. You can also add more eggs if you like.
1 lb. Extra Large Shrimp – shelled, deveined, tail on
1 Onion – sliced
1 Tomato – sliced
1 tbls. minced garlic
2 tbls. Patis
1 tbls. Oil
1. Saute sliced onions in oil until they start to turn translucent.
2. Add minced garlic and saute for a minute more.
3. Add shrimp and cook until they start turning pink.
4. Add sliced tomato and cook until the tomato start giving off liquid, about 2-3 minutes
5. Add Patis – stir well to evenly mix sauce in
6. Add your raw egg – use spatula to “scramble” the egg into the other ingredients. Be sure you break the yolk first so it will scramble.
Serve over steamed rice.
Delicately flavored Filipino specialty of shrimp stir fried with tomatoes, and eggs.
I love Chimichangas! It’s my favorite Mexican food. I order it every time we dine at a Mexican restaurant and I even make it at home. I love it filled with ground beef, shredded beef, or shredded chicken.
What you may ask is a chimichanga? It’s a deep friend burrito! I’m not a burrito fan but fry it up and I can eat it everyday!
I was never much on Mexican food until I discovered the Chimichanga. I still remember the first time I had this deep fried burrito. It was at the Mexican restaurant chain called Chi-Chi’s. The chain is long gone from the United States, but my love for the chimichanga remains.
I’m not really sure if the Chimichanga is truly a Mexican dish. It is popular in the Mexican states of Sinaloa and Sonora, but it’s definitely a Tex-Mex staple. It’s on the menu of every Mexican restaurant I’ve been to in Houston and many others from coast to coast.
But not all chimichangas are equal. I’ve had some really bad ones, usually those that are smothered in some kind of sauce, not good! I’m a simple eater, I like my chimichangas straight up! I don’t like it covered in sauce! I like my chimichangas deep fried and served with a sprinkling of shredded cheese with a side of sour cream, guacamole, and hot salsa!
Finding a great chimichanga, or great Mexican food for that matter, in Hawaii is a challenge. There are a couple I can live with, but nothing special if you know what I mean. That’s why when I crave this crunchy burrito I usually make it myself. It’s pretty easy!
Here’s my Ground Beef Chimichanga recipe, hope you love it as much as we do!
1 Lb. Ground Beef
3 Cloves Garlic, finely minced
1 Small Onion, finely minced
1 Tbs. Chili Powder
1 Tsp. Sea Salt
1 Cup Sour Cream
1 Bunch Fresh Cilantro, chopped
1 Cup Shredded Monterey Jack/Cheddar mix
6 8″ Flour Tortillas
Oil for Frying
Extra cheese & cilantro for garnish (optional)
Sauté onions and garlic until onions turn translucent
Add ground beef, Chili Powder, and salt
Cook until beef is well done and crumbly
Remove from heat and drain oil
Add sour cream and shredded cheeses, mix well
Add cilantro, mix well
Divide beef mixture into 6 portions
Place a portion on each tortilla and roll into a tube, secure with a toothpick
Heat about 2″ of oil in a frying pan
Gently slip chimichangas in to oil, oil should bubble
Cook about 4 minutes or until tortilla turns golden brown
Turn over and cook the other side
Drain chimichangas on paper towel
Transfer to serving dish, garnish with shredded cheese and cilantro if desired
Serve with dollops of sour cream, guacamole, and salsa if desired
I usually serve chimichangas with Spanish rice and refried beans for a filling meal!
Ukoy is a typical Filipino appetizer, snack, or even main course. It’s a mixture of bean sprouts, tofu, sweet potato, or other veggies usually topped with small unpeeled shrimp that’s battered and fried. In short it’s the Filipino version of Shrimp Fritters.
In the Philippines it’s usually eaten as a crunchy snack and is made with the veggies and small unpeeled shrimp. The shrimp is eaten peel and all making it very crunchy indeed. In our family we serve Shrimp Fritters as a main course with steamed rice. We use larger shrimp that are peeled and de-veined. We always dip it in a spicy garlic vinegar sauce. It’s super yummy and is one of my favorite Filipino dishes.
The batter is traditionally made with corn starch instead of flour making the shrimp fritter crispy or crunchy. I make mine with Mochiko Sweet Rice Flour and they are very crispy!
Here’s my version of Ukoy, Filipino Shrimp Fritters!
Makes 6 Shrimp Fritters
1/2 Cup Mochiko Sweet Rice Flour
1/2 Cup Water
2 Large Eggs
4 Oz. Garlic – finely minced
4 Oz. Firm Tofu – cut into small cubes
1/4 Cup Green Onion – finely chopped
1 Tsp. Salt
1 Tsp. Ground Black Pepper
6 Large Shrimp – peeled, de-veined, and butterflied
Oil for frying
Whisk together eggs, water, Mochiko flour until smooth. Batter will be thin.
Stir in the rest of the ingredients except shrimp and oil.
Heat 1 1/12″ of oil in pan.
Drop 2 Tbs. of batter in pan. Oil should sizzle.
Place a shrimp in the middle and cover with 1 tbs. batter.
Fry until golden brown then carefully flip over.
Fry other side until golden brown.
Drain on paper towel
Repeat with remaining batter and shrimp.
Transfer onto serving plate and serve
Mix together 1/2 cup white vinegar, 1 clove roughly chopped garlic, 2 small crushed hot peppers, 1/4 tsp. salt, 1/2 tsp. black pepper