Description
A delicious and crunchy crispy chicken salad that combines perfectly cooked chicken with fresh greens and a simple vinaigrette.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 sliced cucumber
- 1/2 red onion, thinly sliced
- 1 sliced avocado
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- Vegetable oil for frying
Instructions
- Season the chicken breasts with salt and pepper.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Dredge the chicken in flour, dip in eggs, and coat with breadcrumbs.
- Heat vegetable oil in a skillet and fry the chicken until golden brown and cooked through.
- Combine salad greens, cherry tomatoes, cucumber, red onion, and avocado in a bowl.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper for the dressing.
- Toss the salad with the dressing and top with sliced chicken.
Notes
- Ensure the oil is hot enough before frying to avoid greasy chicken.
- Do not overcrowd the skillet when frying the chicken.
- Dress the salad just before serving to keep greens fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Crispy Chicken Salad, Healthy Salad, Chicken Recipe, Salad Recipe