Crispy chicken salad is the epitome of balance, offering the crunch of golden chicken tenders, the crispness of fresh greens, and the zest of a perfectly paired dressing.
Whether you’re looking for a hearty lunch, a light dinner, or a show-stopping dish for a gathering, this salad has you covered. Here’s how to create a restaurant-quality crispy chicken salad right in your kitchen.
Ingredients
For the Crispy Chicken:
2 large chicken breasts
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup all-purpose flour
1 cup panko breadcrumbs
2 large eggs
Oil for frying (vegetable or canola)
For the Salad:
4 cups mixed greens (arugula, spinach, and romaine work well)
1 cup cherry tomatoes, halved
1 small cucumber, sliced
½ red onion, thinly sliced
1 cup shredded carrots
½ cup croutons (optional)
For the Dressing:
¼ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
Slice the chicken breasts into strips for easier frying.
In a bowl, mix buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken strips, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes (or overnight for more flavor).
Step 2: Bread the Chicken
Prepare three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Remove the chicken strips from the marinade. Coat each strip in flour, dip it into the egg, and then roll it in the breadcrumbs, pressing gently to adhere.
Step 3: Fry the Chicken
Heat about 2 inches of oil in a deep skillet over medium heat. The oil is ready when a breadcrumb dropped in sizzles immediately.
Fry the chicken strips in batches, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F). Place on a paper towel-lined plate to drain excess oil.
Step 4: Assemble the Salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots.
Slice the crispy chicken strips into bite-sized pieces and add them on top of the salad.
Sprinkle croutons for extra crunch if desired.
Step 5: Make the Dressing
In a small bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper.
Drizzle the dressing over the salad or serve on the side for individual customization.
Step 6: Serve and Enjoy
Toss the salad gently to coat the greens evenly with the dressing. Serve immediately to preserve the crispiness of the chicken.
Tips for Success
Marination is Key: Allowing the chicken to soak in the buttermilk mixture enhances flavor and ensures a juicy interior.
Double Coat for Extra Crunch: If you love extra crispy chicken, repeat the breading process (flour, egg, breadcrumbs) for a thicker crust.
Healthier Option: For a lighter version, bake the breaded chicken at 400°F for 20-25 minutes, flipping halfway through.
Vegetarian Alternative: Substitute the chicken with crispy tofu or roasted chickpeas for a plant-based twist.
Frequently Asked Questions (FAQs)
1. Can I make crispy chicken salad ahead of time?
Yes, you can prepare the components in advance. Store the fried chicken strips and salad ingredients separately to maintain their textures. Assemble just before serving to keep the chicken crispy and the greens fresh.
2. What other dressings pair well with crispy chicken salad?
While honey mustard dressing is a classic choice, ranch, Caesar, or balsamic vinaigrette can also complement the flavors beautifully. Feel free to experiment with your favorites.
3. Can I use store-bought chicken tenders?
Absolutely! If you’re short on time, pre-cooked or frozen chicken tenders are a convenient alternative. Just heat them according to the package instructions before adding to the salad.
4. How do I store leftovers?
Store the salad and dressing in separate airtight containers in the refrigerator for up to 2 days. To reheat the chicken, use an oven or air fryer to restore its crispiness.
5. Can I make this gluten-free?
Yes, substitute the flour with gluten-free flour and use gluten-free breadcrumbs. Ensure that any pre-made dressings or croutons you add are also certified gluten-free.
6. What sides go well with crispy chicken salad?
This salad is filling on its own, but you can pair it with a light soup, garlic bread, or a fresh fruit platter for a complete meal.
7. Is there a dairy-free option for the chicken marinade?
For a dairy-free marinade, replace buttermilk with a mixture of unsweetened almond milk and a tablespoon of lemon juice or vinegar.
Why You’ll Love This Recipe
Texture Galore: The combination of crunchy chicken and crisp vegetables creates a satisfying bite every time.
Customizable: You can tweak the ingredients to suit your preferences, dietary needs, or what you have on hand.
Crowd-Pleaser: Whether for a casual family meal or a potluck, this salad is always a hit.
Crispy chicken salad brings together the best of both worlds: indulgent fried chicken and nutritious, vibrant greens. It’s a dish that’s as versatile as it is delicious. Try it out for your next meal and watch it become a staple in your recipe repertoire!
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