Oven-Fried Chicken & Potato Salad Recipe

1.50 lb Whole tiny new potatoes coo
0.25 c Green onion, finely chopped
2.00 tb Parsley, snipped
0.25 md Red onion, finely chopped o
1.00 Stalk celery, finely choppe
0.75 c Basic strained yogurt
4.00 ts Dijon-style mustard
1.00 ts Brown sugar - or substitute
= to 1 ts.
0.25 g Freshly ground black pepper
2.00 Whole chicken breasts, spli
<<<OR>>>
1.00 Whole chicken breast, split
<<<AND>>>
2.00 Thighs
0.50 c Cornmeal
0.50 c Soft bread crumbs
0.50 ts Dried tarragon, crushed
0.50 ts Ground ginger
0.25 ts Salt
0.13 ts Ground red pepper
0.75 c Refrigerated egg product
<<<OR>>>
0.75 c Frozen egg product, thawed
1.00 tb Skim milk
0.50 c All-purpose flour

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). Source: Eating
Right, Living Well 1993.
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.



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Preparation Time: 0:00

Serves: 4

Is this Oven-Fried Chicken & Potato Salad Recipe Suitable for Diabetics?

This Oven-Fried Chicken & Potato Salad recipe is part of our collection of tasty diabetic Salad recipes. Because we know nothing about your peculiar medical conditions & the advice your doctor has given to you, we really can`t say with certainty that this Oven-Fried Chicken & Potato Salad recipe is appropriate for you. For all that, as somebody marked it as `diabetic` it should suggest that it at least complies with the basic consideration for the label `diabetic`, being low in carbohydrates & fat, and should be healthier than a typical non-diabetic recipe. Even taking that into account, this Oven-Fried Chicken & Potato Salad recipe should only be used if you understand your own condition and are happy that the contents of the recipe are suitable for you.

This Oven-Fried Chicken & Potato Salad Recipe is part of our diabetic Salad recipes category. Clearly, it would be unfeasible for us to cook every single one of the diabetic Salad recipes to ensure that all the recipes are 100% OK for diabetics. Our site has in excess of 2000 diabetic recipes listed, & to check them all even at 4 or 5 a weeek would occupy us for nearly 6 years. You should read the ingredients carefully to make sure that all of them are compliant with the diabetes nutritional guidelines your medical team has offered you. In the event that you think that this Oven-Fried Chicken & Potato Salad recipe is incorrect, then kindly let us know and we will modify or remove the problem recipe from the site.

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