Oven-Fried Chicken Potato Salad

Oven-Fried Chicken Potato Salad

Serves: 4
 
 
Salads
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Oven-Fried Chicken Potato Salad, you'll need:
  • 150 lb Whole tiny new potatoes -cooked & quartered 025 c Green onion; finely chopped
  • 200 tb Parsley; snipped 025 md Red onion finely chopped -or
  • 1/4 cup
  • 100 Stalk celery; finely chopped 075 c Basic strained yogurt
  • 400 ts Dijon-style mustard
  • 100 ts Brown sugar - or substitute = to
  • 1 ts 025 g Freshly ground black pepper
  • 200 Whole chicken breasts split <<<OR>>>
  • 100 Whole chicken breast split <<<AND>>>
  • 200 Thighs 050 c Cornmeal 050 c Soft bread crumbs 050 ts Dried tarragon; crushed 050 ts Ground ginger 025 ts Salt 013 ts Ground red pepper 075 c Refrigerated egg product <<<OR>>> 075 c Frozen egg product; thawed
  • 100 tb Skim milk 050 c All-purpose flour

Method

  • This recipe was posted on *P by Norma Wrenn ID#NPXR56B and is one of Graham Kerr's recipes
  • Also was reposted on NVN by P.Smith (Bunny)
  • : Eating Right Living Well 199 3. FOR SALAD: In a large bowl combine potatoes green onions parsley red onion and celery
  • Mix strained yogurt mustard brown sugar and pepper in a small bowl; stir into the potaato mixture till well combined
  • Cover and chill till serving time
  • If dressing has thickened stir in 1 to 2 tablespoons skim milk till creamy
  • FOR CHICKEN; Remove and discard skin and separable fat from chicken pieces
  • Line a baking sheet with parchment paper
  • In a medium bowl combine cornmeal bread crumbs tarragon ginger salt and red pepper
  • Pour the egg product and skim milk into a small bowl; put the flour in a large bowl
  • Dip chicken pieces in flour turning till they are completely covered
  • Next dip the chicken in the egg substitute then in cornmeal
  • When chicken pieces are completely coated with cornmeal place them on the baking sheet meaty side down
  • Bake in a 375 degree oven for 25 minutes
  • Turn chicken pieces and bake 20 to 30 minutes more or till chicken is tender and no longer pink
  • To prepare the chicken for later use chill rhoroughly
  • When cold put the chicken and potato salad into separate sealed plastic containers and refrigerate
  • Yield: 4 servings 530 calories - 12% from fat 7 g fat - 2 g sat
  • fat 77 mg cholesterol 360 mg sodium 5 g fiber.
Nutritional Facts (Per Serving)
No nutritional facts available.
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