Dairy-Free Crispy Fried Chicken Salad
Elevate your salad game with our Dairy-Free Crispy Fried Chicken Salad—a vibrant medley of fresh greens topped with irresistibly crispy, golden-brown chicken strips. Perfect for those avoiding dairy, this recipe features a clever almond milk and apple cider vinegar mixture as a standalone buttermilk substitute, ensuring tender chicken with bold flavors. Coated in a seasoned flour blend and fried to perfection, the chicken adds a satisfying crunch to every bite. Paired with juicy cherry tomatoes, crisp cucumbers, and a zingy homemade lemon-Dijon dressing, this dish strikes the perfect balance between indulgent and refreshing. Ready in just 40 minutes, it’s ideal for weeknight dinners or a crowd-pleasing lunch. Try this recipe for a comforting yet wholesome meal that everyone will love!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 240 ml almond milk
- 1 tablespoon apple cider vinegar
- 120 g all-purpose flour
- 60 g cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 ml vegetable oil
- 200 g mixed salad greens
- 150 g cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 60 ml olive oil
- 30 ml lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
Instructions
In a bowl, mix almond milk and apple cider vinegar. Set aside for 5 minutes to create a dairy-free buttermilk substitute.
Slice the chicken breasts into strips. Place them into the almond milk mixture and let marinate while preparing the coating.
In a large shallow bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Stir well to mix.
Heat the vegetable oil in a deep skillet or pot over medium-high heat.
One by one, remove chicken strips from the buttermilk substitute, allowing excess to drip off, then coat in the flour mixture. Make sure each piece is thoroughly coated.
Carefully place the coated chicken strips into the hot oil and fry until golden brown and crispy, about 5-7 minutes. Ensure chicken is cooked through. Cook in batches if necessary, and set fried strips on a paper towel-lined plate to drain excess oil.
For the salad, wash and dry salad greens. Halve cherry tomatoes, slice cucumber, and thinly slice red onion. Combine all salad ingredients in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, dijon mustard, and honey for the dressing. Taste and adjust seasoning if needed.
To assemble, divide the salad mix among serving plates, top with crispy chicken strips, and drizzle with the homemade dressing. Serve immediately.
Nutrition Facts
Calories |
5830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 518.0 g | 664% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 290.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 36.2 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 626 mg | 48% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2561 mg | 54% | |
*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.
