Name: Fried Chicken Salad
Yield: Makes 8 servings
Ingredients: 6 tablespoon extra-virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons balsamic vinegar; 2 tablespoons plus 1/2 teaspoon kosher salt; 1 tablespoon plus 1/4 teaspoon freshly ground black pepper; 6 bone-in, skin-on chicken breast halves (about 4 pounds total); 3 large eggs; 2 cups all-purpose flour; 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons chile powder; 1 1/2 teaspoons garlic powder; 10–12 cups vegetable oil for frying; 1/2 pound mild blue cheese (such as Maytag), frozen; 3 heads Boston or bibb lettuce, torn into bite-size pieces; 2 heads frisée, torn into bite-size pieces; 6 plum tomatoes, diced

This recipe is a fun alternative to the heavier dishes that tend to make an appearance at Super Bowl parties. A few variations can be made to this salad as well: Make it Buffalo style by tossing the chicken in a little hot sauce just after you've fried it. You can also vary the cheese (by using goat or Feta) and other salad ingredients (like lettuce type) according to taste.

Freezing the cheese will make it firmer and much easier to grate.

Recipe notes

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