Name: Hal & Mal's Hal & Mal’s Fried Chicken Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups Fried chicken breast; 4 cups Mixed local greens; 1 cup Corn (canned or fresh); 1 unit Avocado; 1 cup Cheddar cheese, shredded; 2 units Eggs, hard-boiled; 1 cup Tomatoes, diced; 1 unit Cucumber, sliced; 1 small Red onion, thinly sliced; 2 tablespoons Olive oil; 1 tablespoon Vinegar (balsamic or apple cider); 1 to taste Salt; 1 to taste Pepper

This could very well be the ultimate seafood cocktail, served with a light-bodied sauce instead of the typical red glop. With lots of vegetables to balance the chunks of shrimp and crab, it can be served as a salad as well as a palate- and eye-pleasing appetizer.

Seafood Avocado Cocktail

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

aguacate

sliced fried chicken breast, mixed local greens, corn, avocado, cheddar, egg, tomatoes, cucumber, red onion - available grilled upon request

Slice the fried chicken breast into thin strips. If grilling, marinate the chicken in olive oil, salt, and pepper for 30 minutes before grilling.

Prepare the Chicken

In a large salad bowl, combine mixed local greens, corn, diced tomatoes, sliced cucumber, and red onion.

Prepare the Salad Base

Top the salad with sliced fried chicken, diced avocado, shredded cheddar cheese, and quartered hard-boiled eggs.

Add the Toppings

In a small bowl, whisk together olive oil, vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Chill for a few minutes if desired, then serve immediately.

Serve

Fried chicken breast

Mixed local greens

Corn (canned or fresh)

Avocado

Cheddar cheese, shredded

Eggs, hard-boiled

Tomatoes, diced

Cucumber, sliced

Red onion, thinly sliced

Olive oil

Vinegar (balsamic or apple cider)

Salt

Pepper