Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 15 min
Prep:
1 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Marinade:
Salad:

Directions

Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken.

Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator.

To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Chicken Salad

Recipe courtesy of Food Network Kitchen

Curried Chicken Salad

Recipe courtesy of Ina Garten

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Chicken Salad Veronique

Recipe courtesy of Ina Garten

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Tony's Chicken Tenders with Honey Mustard Sauce

Recipe courtesy of The Neelys

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Chicken Salad

Recipe courtesy of Jessica Harris

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories