Why Make This Recipe
Crispy Chicken Salad is a game-changer for weeknight dinners. It combines the crunch of fried chicken with the freshness of salad, making it hearty yet light. This dish is not just satisfying; it’s also packed with colorful veggies and healthy ingredients. Whether you’re looking to impress your family or treat yourself, this salad checks all the boxes.
How to Make Crispy Chicken Salad
Ingredients
- 2 tablespoons Honey
- 1/4 cup Mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon Mustard (or yellow mustard in a pinch)
- 2 tablespoons Lemon Juice (or White Vinegar)
- 1 pound Chicken Tenderloins (or chicken breasts)
- 2 large Eggs (hard-boiled)
- 1 cup All-Purpose Flour (or gluten-free flour)
- 1 cup Panko Breadcrumbs (or gluten-free Panko)
- 1 teaspoon Garlic Powder (or fresh minced garlic)
- 1 teaspoon Paprika (smoked paprika for deeper flavor)
- To taste Kosher Salt
- To taste Black Pepper
- For frying oil Coconut/Avocado Oil
- 4 cups Romaine Lettuce
- 1 medium Avocado (sliced or chopped)
- 1/2 medium Red Onion (or green onions)
- 1 cup Cherry Tomatoes (or diced tomatoes)
Directions
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Prepare the Dressing: In a bowl, mix together the honey, mayonnaise, Dijon mustard, and lemon juice. Set it aside.
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Cook the Chicken: Start by seasoning the chicken with garlic powder, paprika, salt, and pepper. Dredge each piece in flour, coat it in egg, and finally cover it in panko breadcrumbs.
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Fry the Chicken: In a large skillet, heat the coconut or avocado oil over medium-high heat. Once hot, add the coated chicken pieces. Fry until they are golden brown and cooked through, about 4-5 minutes on each side. Remove and place them on paper towels to drain excess oil.
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Assemble the Salad: In a large bowl, toss the romaine lettuce with the sliced avocado, red onion, and cherry tomatoes.
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Add Chicken: Slice the fried chicken and place it on top of the salad. Drizzle the dressing over everything and give it a gentle toss to combine.
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Garnish: Optionally, add more salt and pepper to taste.
How to Serve Crispy Chicken Salad
Serve this Crispy Chicken Salad fresh on a plate. It’s perfect on its own or with some crusty bread on the side. You can also serve it family-style in a big bowl for everyone to dig into.
How to Store Crispy Chicken Salad
If you have leftovers, store the fried chicken separately from the salad in an airtight container in the fridge. The salad can last for about 2 days, while the chicken should stay good for about 3-4 days. Avoid combining them until you’re ready to eat to keep everything crisp.
Tips to Make Crispy Chicken Salad
- For extra crunch, double-coat the chicken by dipping it back in egg and breadcrumbs before frying.
- Feel free to add other veggies like cucumbers or bell peppers for vibrant color and taste.
- If you want to make it vegan, you can substitute chicken with paneer or tofu and use a plant-based dressing.
Variation
You can easily switch up the dressing by adding spices like cumin or chili powder for a kick. Also, try using different greens, such as spinach or arugula, for varied flavors.
FAQs
1. Can I make this salad in advance?
It’s best to prepare the chicken and dressing ahead of time but wait to toss the salad until you’re ready to serve.
2. Can I make it gluten-free?
Yes! Use gluten-free flour and gluten-free Panko breadcrumbs for the chicken.
3. Can I use another type of oil for frying?
Coconut and avocado oils work well, but you can also use vegetable oil or any oil with a high smoke point.
Crispy Chicken Salad is not just a filling dish; it’s a fantastic way to get your greens while enjoying some crunchy, flavorful chicken! Enjoy this refreshing salad on your next weeknight dinner.
Crispy Chicken Salad
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A hearty yet light salad featuring crispy fried chicken, fresh veggies, and a tangy dressing, perfect for weeknight dinners.
Ingredients
- 2 tablespoons Honey
- 1/4 cup Mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon Mustard (or yellow mustard)
- 2 tablespoons Lemon Juice (or White Vinegar)
- 1 pound Chicken Tenderloins (or chicken breasts)
- 2 large Eggs (hard-boiled)
- 1 cup All-Purpose Flour (or gluten-free flour)
- 1 cup Panko Breadcrumbs (or gluten-free Panko)
- 1 teaspoon Garlic Powder (or fresh minced garlic)
- 1 teaspoon Paprika (smoked paprika for deeper flavor)
- To taste Kosher Salt
- To taste Black Pepper
- For frying oil: Coconut/Avocado Oil
- 4 cups Romaine Lettuce
- 1 medium Avocado (sliced or chopped)
- 1/2 medium Red Onion (or green onions)
- 1 cup Cherry Tomatoes (or diced tomatoes)
Instructions
- In a bowl, mix together the honey, mayonnaise, Dijon mustard, and lemon juice to prepare the dressing. Set aside.
- Season the chicken with garlic powder, paprika, salt, and pepper. Dredge each piece in flour, coat it in egg, and then cover it in panko breadcrumbs.
- Heat the coconut or avocado oil in a large skillet over medium-high heat. Fry the coated chicken pieces until golden brown and cooked through, about 4-5 minutes on each side. Remove and place on paper towels to drain.
- In a large bowl, toss the romaine lettuce with avocado, red onion, and cherry tomatoes.
- Slice the fried chicken and place it on top of the salad. Drizzle the dressing over everything and toss gently to combine.
- Add more salt and pepper to taste, if desired.
Notes
For extra crunch, double-coat the chicken. You can also substitute chicken with paneer or tofu for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Frying
- Cuisine: American