Sunday dinner: Dinner & dessert – Pan-fried chicken salad and apple-pear crumble
At SheKnows we love food and we love celebrations. What could be better than whooping it up for Sunday dinner with two great recipes? Since May is National Salad Month, and May 20 is National Apple Pie Day, go all out and enjoy these two recipes -- pan-fried chicken salad and apple-pear crumble. Now that's something to celebrate!
Make a meal out of salad
Since the weather has warmed up, you may have shelved your hearty, warming recipes for the season. If you need some inspiration for lighter main dish meals, think salads. Don't fret about whether they will be filling: You can easily make salads the main attraction at dinner by adding some substance. This salad with protein-packed chicken is a perfect example.
Try one of these super salad recipes for dinner >>
Get set up for summer break
It's hard to believe, but it's that time of year again — summer break from school is almost here. This is a great time to sit with your kids and discuss what the plans are for the summer season. Whether the topic turns to vacations, summer school schedules or visits with the grandparents, it's important to ensure you're all on the same page to help keep seasonal surprises to a minimum!
Plan a few summer activities to keep kids busy >>
Pan-fried chicken salad
- 4 boneless, skinless chicken breast halves
- 1/3 cup flour
- 1/3 cup cornmeal
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 3/4 cup vegetable oil
- 1/2 cup prepared ranch dressing, more to taste
- 10 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 3/4 cup celery, diced
- Put the chicken in a large, sealable plastic bag, seal it and pound it to about 1/2-inch thick.
- Use a shallow bowl and combine the flour, cornmeal, salt and pepper and cayenne pepper.
- Use another shallow bowl to hold the buttermilk. Keep the two bowls close to each other.
- Add the vegetable oil to a large skillet over medium-high heat. When the oil is hot, individually dip each chicken breast in the buttermilk and allow the excess to drip off. Next, coat each chicken breast in the flour mixture.
- Carefully place the chicken in the skillet and cook the chicken (about four minutes on each side).
- Remove the chicken and lay it on a baking sheet covered by a few paper towels.
- Combine the salad greens, tomatoes and celery in a large serving bowl and pour one-quarter of the ranch dressing over the vegetables. Toss it well to coat.
- Slice the chicken into strips and add to the salad. Serve on individual plates with extra ranch dressing on the side.
This is a SheKnows favorite. Not only do you get yummy apples, you get the taste of pears, too. This recipe is so easy to put together, you can have the kids help!
- 2 apples, cored, quartered and sliced
- 2 ripe pears, cored and sliced
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup uncooked oats (not instant)
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup salted butter
- Preheat your oven to 350 degrees F.
- In a medium bowl, combine the apples, pears, sugar, cinnamon, cloves, and salt; toss until well combined.
- Add the apples to a glass pie dish; spread out in an even layer.
- In a small bowl, stir together the oats, flour and brown sugar and set aside.
- Heat the butter in a small pan until it's melted. Remove it from heat and stir into the oats mixture until well combined.
- Sprinkle the oats mixture over the apple and pears.
- Slide the pie dish into the oven and cook for 45 minutes, until golden on top and bubbling at the sides.
- Remove from the oven and let cool slightly before serving.
Celebrate the season with food! What could be better than a tasty, filling dinner followed by scrumptious dessert?