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