Crispy Chicken Salad
Crispy chicken salad combines fresh greens, crunchy vegetables, and golden-brown chicken for a satisfying meal. Topped with cheese, avocado, and your favorite dressing, it's a perfect balance of flavors and textures.
Equipment
- Frying Pan
- Mixing Bowls
- Tongs
- Paper Towels
Ingredients
Salad Base
- 4 cups Mixed Greens Romaine, spinach, and arugula
- 1 cup Cherry Tomatoes Halved
- 1 Cucumber Thinly sliced
- 1/4 cup Red Onion Thinly sliced
- 1/2 cup Shredded Carrots
- 1 Avocado Diced
- 1/2 cup Shredded Cheese Cheddar, Monterey Jack, or Parmesan
- 1/2 cup Croutons Optional
Crispy Chicken
- 2 Chicken Breasts Boneless, skinless, cut into strips
- 1 cup All-Purpose Flour
- 2 Eggs Lightly beaten
- 1 cup Breadcrumbs Use panko for extra crunch
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Paprika
- 1 tsp Garlic Powder
- Oil For frying (vegetable or canola oil)
Dressing Options
- Ranch Dressing Optional
- Honey Mustard Optional
- Balsamic Vinaigrette Optional
Instructions
- Cut the chicken breasts into strips or bite-sized pieces.
- Season the chicken with salt, black pepper, paprika, and garlic powder.
- Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Coat each chicken piece in flour, dip into eggs, then coat thoroughly in breadcrumbs.
- Heat oil in a pan over medium heat (350°F) and fry chicken for 3-4 minutes per side until golden brown and cooked through.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Wash and dry the mixed greens, then arrange them in a salad bowl.
- Top with cherry tomatoes, cucumber, red onion, shredded carrots, and avocado.
- Slice the crispy chicken and place on top of the salad.
- Sprinkle with shredded cheese and croutons if using.
- Drizzle with your preferred dressing and serve immediately.
Notes
To make a healthier version, bake the chicken at 400°F for 20 minutes or use an air fryer.