Haystack Salad

Name: Haystack Salad
Ingredients: 1 whole Boneless Skinless Chicken Breast; 1 cup Heavy Cream; 2 cups Shredded Salad Greens; 1 can (15 Oz. Size) Corn; 1 whole Large Carrot; 1 whole Medium Tomato; 4 whole Jalapeno Peppers; 1 whole Small Green Bell Pepper; 1/2 cups Whole Pecans; 4 whole Small Flour Tortillas; Oil, For Frying; 3/4 cups Flour; 1 teaspoon Salt; 1/2 teaspoons Seasoned Salt; Black Pepper; 1/2 cups Monterey Jack Cheese, Shredded; 1/2 cups Ranch Dressing

17 ingredients

7 steps

Ingredients

1 whole Boneless Skinless Chicken Breast
1 cup Heavy Cream
2 cups Shredded Salad Greens
1 can (15 Oz. Size) Corn
1 whole Large Carrot
1 whole Medium Tomato
4 whole Jalapeno Peppers
1 whole Small Green Bell Pepper
1/2 cups Whole Pecans
4 whole Small Flour Tortillas
Oil, For Frying
3/4 cups Flour
1 teaspoon Salt
1/2 teaspoons Seasoned Salt
Black Pepper
1/2 cups Monterey Jack Cheese, Shredded
1/2 cups Ranch Dressing

Directions

1

Rinse chicken and cut it into 1 inch cubes. Put it into a pie plate or bowl and cover with the heavy cream. Let the chicken marinate in the refrigerator for 30 minutes (or up to a day).
2

Prep your veggies: Shred the greens by stacking them and slicing the leaves into 1/2 inch strips. Drain and rinse the corn. Peel and shred the carrot. Seed and dice the tomato and peppers. Chop the pecans.
3

Put all of the veggies and the pecans into a large bowl. Set the bowl aside.
4

Stack the tortillas and slice them into 1/4 inch strips. Heat 1/2 inch of oil in a skillet over medium-high heat, and when hot (you can tell when a bit of flour sizzles when sprinkled in the pan), fry the tortillas in batches until crisp and golden-brown. Let the finished tortillas drain on a paper-towel lined plate. Keep the oil-filled skillet on the heat. You'll use it in a second.
5

In another large bowl combine the flour, salt, seasoned salt and pepper. Remove the chicken pieces from the cream and toss them in the flour mixture.
6

Fry the chicken in batches in the same pan you used for the tortillas, over medium-high heat. Fry until golden brown on all sides and cooked through. Let the finished chicken drain on a paper-towel lined plate.
7

Toss the chicken with the vegetables and nuts. Top with cheese and dressing (to taste). Serve each salad with a topping of tortilla straws.