Crispy Fried Chicken Salad
Elevate your salad game with this irresistible Crispy Fried Chicken Salad—a perfect blend of indulgence and freshness! Golden, perfectly seasoned chicken strips are coated with a crisp flour-cornstarch mixture and fried to perfection, adding a delightful crunch to every bite. Nestled atop a vibrant mix of leafy greens, juicy cherry tomatoes, refreshing cucumber slices, and sharp red onion, this salad is further enhanced with shredded cheddar cheese and smoky bacon bits for a flavor explosion. Finished with a drizzle of creamy honey mustard dressing, this recipe strikes the perfect balance of hearty and healthy. Ready in just 40 minutes, it’s an ideal choice for a crowd-pleasing lunch or dinner. Keywords: crispy fried chicken, salad, fresh greens, honey mustard dressing, easy chicken recipe.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 cup buttermilk
- 0.5 cup cornstarch
- 2 cups vegetable oil
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 large cucumber
- 0.5 medium red onion
- 0.5 cup shredded cheddar cheese
- 0.25 cup bacon bits
- 0.5 cup honey mustard dressing
Instructions
Begin by slicing the chicken breasts into 1-inch thick strips.
In a medium bowl, mix the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper.
Add the chicken strips to the buttermilk mixture, ensuring they are well coated. Let them marinate for 10 minutes.
Meanwhile, in a shallow dish, combine the flour, cornstarch, remaining salt, black pepper, and paprika.
Dredge the marinated chicken strips in the flour mixture, ensuring they are fully coated. Set aside on a wire rack.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, fry the chicken strips in batches for about 3-4 minutes on each side, or until they are golden brown and cooked through.
Remove the fried chicken and drain on paper towels.
In a large salad bowl, combine the mixed greens, cherry tomatoes (halved), diced cucumber, thinly sliced red onion, shredded cheddar cheese, and bacon bits.
Slice the fried chicken into bite-sized pieces and place them on top of the salad.
Drizzle the salad with honey mustard dressing before serving.
Toss gently and serve immediately.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 11.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 255 mg | 20% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
