Salad Week at Cotton Patch

Cotton Patch Cafe Strawberry Pecan Salad

4 oz.                 Spring Mix
1                      6 oz. chicken breast
As needed        Seasoning for chicken
3 medium          Strawberries, sliced
1 oz.                 Mild Blue Cheese, crumbled
1 oz.                 Candied Pecans, chopped
2 oz.                 Raspberry Walnut Vinaigrette

Season chicken breast with desired seasoning mix or use salt and pepper. Grill chicken breast until fully cooked and set aside.
Place spring mix in bowl or on plate.
Distribute strawberry slices around the outside edge of the salad.
Sprinkle blue cheese and pecans evenly across the salad.
Slice chicken breast against the grain into 1/4 inch slices, about 12 to 15 pieces.
Place chicken across the top of the salad.
Top with your favorite Raspberry Walnut vinaigrette.


Cotton Patch Cafe Crispy BBQ Chicken Salad

2 Piece             Crispy Fried Chicken Tenders
6 oz.                 Lettuce Mix for Salad
¼ cup               Diced Tomatoes
1 oz.                 Shredded Cheese
2 tbsp.              Chopped Cooked Bacon
2 tbsp.             Roasted Corn
Drizzle              BBQ Sauce
1 oz.                 Fried Tortilla Strips
2 oz.                 Ranch Dressing

If cooking chicken tenders from scratch, prepare and fry them according to your favorite recipe.
Place salad mix in bowl or on plate.
Distribute over the top and to the edges of the salad (in this order): diced tomatoes, shredded cheese, chopped bacon, and roasted corn.
Drizzle BBQ sauce over entire salad.
Cut chicken tenders into 5 or 6 pieces each and place chicken across the top of the salad.
Drizzle BBQ sauce over the chicken tenders.
Top chicken with tortilla strips.
Top all with your favorite Ranch Dressing.

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