Delicious Crispy Chicken Salad
This Delicious Crispy Chicken Salad features tender, juicy breaded chicken on a bed of fresh greens, topped with vibrant vegetables and a tangy dressing. Perfect for a light lunch or dinner!
Equipment
- 1 large mixing bowl
- 1 whisk
- 3 shallow bowls for breading
- 1 large skillet
- 1 baking sheet
- 1 meat thermometer
- 1 tongs
- 1 knife
- 1 cutting board
Ingredients
- 2 large chicken breasts About 1 pound.
- 1 cup breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- to taste salt and pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- cooking oil for frying
- 8 cups mixed salad greens Romaine, spinach, arugula.
- 1 cup cherry tomatoes Halved.
- 1 each cucumber Diced.
- 1 each bell pepper Sliced.
- ½ each red onion Thinly sliced.
- 1 each avocado Diced.
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- to taste salt and pepper
Instructions
- Begin by preparing the chicken. Season the chicken breasts with salt, pepper, paprika, and garlic powder on both sides.
- Set up a breading station: Place the flour in one shallow bowl, beat the eggs in a second bowl, and spread the breadcrumbs in a third bowl.
- Dredge each chicken breast in the flour, shaking off the excess. Dip into the beaten eggs, allowing the excess to drip off, then coat with breadcrumbs, pressing to adhere. Set aside.
- Heat a few tablespoons of cooking oil in a large skillet over medium-high heat. When hot, add the breaded chicken breasts. Cook for about 6-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and let rest for a few minutes before slicing.
- While the chicken cooks, prepare the salad. In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, and avocado.
- For the dressing, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl.
- Once the chicken has cooled slightly, slice it into strips. Add the chicken to the salad.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
For extra flavor, consider marinating the chicken in your favorite marinade prior to breading. You can customize the salad by adding other vegetables or toppings, such as nuts, seeds, or cheese. Leftover crispy chicken can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.