Gluten-Free Crispy Fried Chicken Salad
Indulge in the ultimate blend of crunch and freshness with this Gluten-Free Crispy Fried Chicken Salad, a delicious twist on a classic dish that’s perfect for gluten-sensitive foodies. Featuring tender, marinated chicken breasts coated in a flavorful gluten-free flour blend, then fried to golden perfection, this recipe adds a satisfying crunch to a bed of vibrant salad greens, cherry tomatoes, cucumber, avocado, and red onion. A zesty homemade dressing of lemon juice, olive oil, honey, and Dijon mustard ties the dish together, creating a harmony of tangy and savory flavors. Ready in under an hour, this crispy fried chicken salad is not only gluten-free but also a healthy and colorful option for lunch, dinner, or any occasion when you’re craving both comfort and nutrition.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 240 ml Buttermilk
- 120 g Gluten-free all-purpose flour blend
- 60 g Cornstarch
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 large Egg
- 500 ml Vegetable oil
- 150 g Mixed salad greens
- 100 g Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.5 small Red onion, thinly sliced
- 1 medium Avocado, sliced
- 30 ml Lemon juice
- 60 ml Olive oil
- 1 tbsp Honey
- 1 tsp Dijon mustard
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Place chicken breasts in a bowl and cover them with buttermilk. Allow them to marinate for at least 30 minutes or overnight in the fridge for extra flavor.
In a large bowl, combine the gluten-free flour, cornstarch, paprika, garlic powder, 1 tsp salt, and 0.5 tsp black pepper. Mix well.
Beat the egg in a separate bowl.
Remove chicken from buttermilk, shaking off excess, and dip in the beaten egg. Then dredge the chicken in the flour mixture, ensuring it is completely coated.
Heat the vegetable oil in a large skillet over medium-high heat until hot.
Fry the coated chicken for about 5-7 minutes on each side, or until golden brown and cooked through.
Transfer the fried chicken to a paper-towel-lined plate to drain excess oil.
In a large salad bowl, toss together the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, 0.5 tsp salt, and 0.25 tsp black pepper to create the dressing.
Slice the fried chicken into strips and place on top of the salad.
Drizzle the dressing over the salad and gently toss to coat.
Serve immediately for the best texture and freshness.
Nutrition Facts
Calories |
6240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 552.8 g | 709% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 292.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 4386 mg | 191% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 40.4 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 526 mg | 40% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3303 mg | 70% | |
*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.
