Crispy Chicken Salad
This Crispy Chicken Salad is a perfect combination of crunchy, juicy fried chicken strips served over a bed of fresh greens, vibrant veggies, and a creamy homemade dressing. It's a hearty and satisfying salad that works as a main dish or a delicious side!
Equipment
- Cutting board – For slicing chicken and vegetables.
- Sharp knife To cut the ingredients evenly.
- Mixing bowls – For dredging the chicken and tossing the salad.
- Large skillet or frying pan – For frying the chicken.
- Tongs – To flip the chicken while frying.
- Paper towels – For draining excess oil from fried chicken.
- Whisk – To mix the dressing.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (500g), sliced into strips
- 1 cup 120g all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional, for spice
- 1 egg beaten
- 1 cup 240ml buttermilk
- 1 cup 120g breadcrumbs (panko or regular)
- 1/2 cup 120ml vegetable oil, for frying
For the Salad:
- 4 cups mixed greens romaine, iceberg, or spinach
- 1 cup cherry tomatoes halved
- 1/2 cucumber sliced
- 1/4 red onion thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup crispy bacon bits optional
- 1/4 cup croutons
For the Dressing:
- 1/2 cup 120ml ranch dressing (or honey mustard dressing)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt & pepper to taste
Instructions
Prepare the Chicken:
- Slice the chicken breasts into thin strips.
- In a bowl, whisk together buttermilk and egg, then add the chicken strips. Let them marinate for 10 minutes.
Coat the Chicken:
- In another bowl, mix flour, salt, pepper, garlic powder, paprika, and cayenne.
- In a separate dish, place the breadcrumbs.
- Remove chicken from the buttermilk mixture, dredge in the flour mixture, then coat with breadcrumbs.
Fry the Chicken:
- Heat oil in a skillet over medium-high heat.
- Fry chicken strips for 3-4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Assemble the Salad:
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, shredded cheese, bacon bits, and croutons.
Make the Dressing:
- In a small bowl, whisk together ranch dressing, lemon juice, Dijon mustard, salt, and pepper.
Serve:
- Slice the crispy chicken and place it over the salad.
- Drizzle with the dressing and enjoy!
Notes
- For extra crunch: Use panko breadcrumbs instead of regular.
- For a healthier option: Bake the chicken at 400°F (200°C) for 20 minutes, flipping halfway.
- Dressing alternatives: Try Caesar dressing, balsamic vinaigrette, or a spicy chipotle mayo.
- Storage: Best eaten fresh, but you can store leftovers in the fridge for 1 day (keep chicken separate to maintain crispiness).