Half Size Willie Sue's Dinner Salad Recipe
Romaine lettuce, bacon, diced tomatoes, red onions, cucumbers, shredded cheddar jack cheese, croutons, egg & topped with grilled or fried chicken.
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Ingredients
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Base Salad
Protein & Toppings
Fried Chicken Breading (only if frying)
Optional Dressing
Method
Prepare Base Salad
Wash and spin-dry the romaine lettuce. Chop into bite-sized pieces and place in a medium mixing bowl.
Add shredded cheddar-jack cheese and croutons to the bowl. Toss gently to combine. Set aside while you prepare proteins.
Cook Bacon & Egg
Hard- or soft-boil the egg according to preference. For a classic dinner-salad egg, place the egg in a small saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes for hard-cooked. Transfer to ice water for 5 minutes, peel, and slice or quarter.
Prepare Chicken (choose grilled or fried)
Option A — Grilled Chicken
Season the 4 oz chicken breast with 1/8 tsp black pepper and a pinch (about 1/8–1/4 tsp) of salt on both sides. Preheat a grill pan or outdoor grill over medium-high heat and lightly oil the grates. Grill the chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 3 minutes, then slice thinly against the grain.
Option B — Fried Chicken
For a crispy fried option, tenderize or butterfly the chicken to an even thickness. Season with salt and pepper. In one shallow bowl whisk 2 tbs buttermilk. In another bowl combine 1/4 cup flour, 1/4 tsp paprika, 1/8 tsp garlic powder and a pinch of salt. Dredge the chicken in buttermilk, then coat in the seasoned flour. Heat 1 tbs vegetable oil in a skillet over medium heat. Fry the chicken 3–4 minutes per side until golden and cooked through (165°F/74°C). Transfer to a rack or paper towel-lined plate to rest 2–3 minutes, then slice.
Assemble Salad
Divide the dressed (or undressed) lettuce mixture into a half-size serving bowl or plate.
Arrange sliced chicken on top of the salad.
Place the quartered or sliced egg on the salad and sprinkle crumbled bacon over the top.
If using, drizzle 2 tbs ranch or dressing of choice or serve dressing on the side. Add extra cracked black pepper to taste.