This is probably the day of my posts that will see the most change over time; recipes take more setup than other types of posts, to allow users to print or store them in an easy and formatted way. So please be patient with me and know that I am working on it.
Years ago one of my cousins had a restaurant. One of the dishes they had on the menu was Steak and Fries Salad. It sounded odd but I was told it was delicious and when I finally had the opportunity to eat at their restaurant, it did not disappoint me. I re-created this deliciousness at home but have changed the main meat to chicken, since my husband is allergic to both beef and pork. (It took me a long time to realize that I could make most any recipe and just substitute the meat used if it was originally a beef or pork recipe.) The picture above is how I like mine but I serve it buffet style so the kids can add what they want.
The first thing to do is preheat the oven and put the french fries in the oven to bake; this time we used Seasoned French Fries. We like ours good and crispy. Now time to get started on the actual salad part. I have included a variety of lettuces (artisan, romaine, and green leaf), sliced radish, shredded carrot, and finely diced mini peppers but use whatever you like.
Next I saute diced onions and sliced fresh mushrooms in butter over medium-high heat, while I cut the chicken breast into bite-size pieces. Since my kids don’t care for onions and mushrooms, I let them caramelize in one skillet and begin to saute the chicken in a tiny bit of oil, seasoning with salt and pepper.
Now, juggling all the pans and the oven, get any other veggies and the cheese prepped. Cucumbers and tomatoes are my veggies of choice. Again, my kids don’t like these veggies, so I don’t include them in with the rest of the salad, besides that, if there is any leftover salad, it will stay good and not get all wet and wilted when stored. Now cube the block of cheese into small bite-size pieces; I don’t add this in with the rest of the salad, so that if there is any leftover, it can be stored separately as well.
Have each person build their own salad. I like to put the base salad first then add any extra cold veggies and cheese, then add the cooked veggies and meat, and then top with the fries. I then top it with dressing. I have had it with Ranch, Catalina, and my new favorite Creamy Vidalia Onion; my daughter eats it without dressing – to each his own.
- Lettuce or your preferred salad blend
- Veggies of your choosing, I use:
- Radish, sliced thin
- Carrot, shredded
- Mini Bell Peppers, finely diced
- Tomatoes, diced
- Cucumber, cut as desired
- Small Onion, diced
- 4-6oz Fresh Mushrooms, sliced
- 1# Chicken Breast, boneless, skinless, cut into bite-size pieces
- 8 oz. block, Sharp Cheddar Cheese, or variety of your choosing, cut into small cubes
- 32 oz bag frozen french fries, regular or seasoned (I use about 3/4 of the bag because we love fries.)
- Preheat oven to temperature required for baking fries.
- Bake fries as directed on package. (I like to add a bit of oil spray to help them get crispy.)
- Heat skillet on medium-high with about 1/2 tablespoon butter or oil; add onions and mushrooms. Cook until caramelized adding more butter or oil as needed.
- Heat about 1/2 tablespoon of oil in another skillet over medium-high (or add to mushrooms and onions once they are translucent, if you don't have picky eaters) and add chicken pieces; cook just until done (over-cooking makes the meat tough).
- Make base salad combining lettuce, radish, carrot, peppers, and any other veggies you like.
- At the table, I layer base salad, cold veggies, cheese, chicken, warm veggies, fries, and then dressing.
Until next time, God bless,
Michele ºÜºBe the first to like this page . . . click the heart.