October 30, 2020

Cranberry Chicken Schnitzel Salad

Cranberry Chicken Schnitzel Salad is a tossed salad of Spring greens topped with chicken schnitzel, fresh cranberries, candied pecans, and gorgonzola. It’s all tossed with a balsamic vinaigrette. This is a terrific main dish salad to make all fall and winter long. Or, you could omit the chicken and serve this as a side salad. It would be a great side salad to serve at Thanksgiving dinner, or for a Christmas, Hannukah, or New Year’s meal.

The Equipment You’ll Need

A Cast Iron Skillet- I think is the best pan for frying chicken. But, if you don’t have one, you could just use any large skillet.
A Salad Spinner- This is essential for getting your salad greens nice and dry.

The Ingredients You’ll Need for Cranberry Chicken Schnitzel Salad

Fresh Cranberries- You’ll need to use fresh or frozen cranberries for this recipe.
Chicken Cutlets- You’ll need to use very thin cut chicken cutlets, or pound thicker ones until they’re thin.
Dry Bread Crumbs- I like the 4c brand. Use unseasoned ones.
Vegetable Oil- You’ll need this for frying the chicken. I like the Crisco brand.
Gorgonzola Cheese- I use gorgonzola cheese, but goat cheese would be tasty, too.

How I Made This Salad

First, I made the chicken cutlets. I began by heating the oil in my cast iron skillet.
Next, I set up my dredging stations. Then, I started dipping and frying all the chicken. I drained it all on a wire rack over a sheet pan.
Next, I made the cranberries.
After that, I made the candied pecans. I used a small nonstick skillet to make these.
Then, I made the salad dressing. That was easy because I just shook everything up in a jar.
Finally, I used my salad spinner to dry the lettuce, and tossed everything together in a big bowl.

One of the things I like about serving a big dinner salad is that it is easy to customize to each diner’s taste. For instance, one of my kids ate the chicken and pecans from this salad, but with different lettuce and different dressing. If you’re looking for a great fall salad recipe, I hope you’ll try this Cranberry Chicken Schnitzel Salad.

Cranberry Chicken Schnitzel Salad

Spring Greens topped with fried chicken schnitzels, fresh cranberries, candied pecans, and gorgonzola cheese, all tossed with a balsamic vinaigrette.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American

Servings

Calories 467 kcal

Ingredients

1½ cups fresh cranberries
½ cup white sugar
1 pound thin sliced chicken cutlets
1 cup flour
½ tsp. each kosher salt and black pepper
3 beaten eggs
2 cups plain breadcrumbs
1 tsp. each garlic powder, onion powder, paprika
2 cups vegetable oil
1 cup pecan halves
2 tbsp. butter
3 tbsp. brown sugar
¼ cup balsamic vinegar
½ cup extra virgin olive oil
1 tsp. honey
4 cups Spring Mix lettuce
1 cup gorgonzola cheese

Instructions

Begin by preparing the cranberries. Rinse the cranberries and then put them in a three quart saucepan with a half cup of water and a half cup of sugar. Boil for ten minutes and then remove from the heat to cool to room temperature.
Next, make the chicken schnitzels. Prepare a dredging station: In the first bowl, place the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs and spices.
Heat a cast iron skillet on high heat, with a quarter inch of oil. Dredge each piece of chicken with first the flour, then the eggs, and finally the crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it's golden on each side, and cooked through. Drain the chicken on a wire rack over a baking sheet. Cut it into small pieces. Chill until you're ready to serve the salad.
Make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
Prepare the dressing: In a small glass jar, combine the olive oil, vinegar, and honey.
In a large bowl, toss together the lettuce and dressing. Then add the rest of the ingredients and serve.