Description
Fried chicken salad is a delightful dish that combines crispy, flavorful chicken with fresh, vibrant vegetables, perfect for a hearty lunch or a light dinner.
Ingredients
Scale
- 2 large chicken breasts (about 1 lb or 450 g), cut into strips
- 4 cups mixed salad greens (romaine, spinach, arugula)
- 1/2 cup buttermilk dressing
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 avocado, sliced
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil for frying
Instructions
- Marinate the chicken strips in buttermilk for at least one hour or overnight.
- Prepare the coating by mixing flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish.
- Wash and dry the mixed salad greens, and prepare the vegetables (slice tomatoes, cucumber, red onion, and avocado).
- Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C).
- Dredge marinated chicken in the flour mixture and fry until golden brown and cooked through, about 4-5 minutes per side.
- Drain fried chicken on paper towels and slice into bite-sized pieces.
- In a large serving bowl, layer the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
- Add the sliced fried chicken on top and drizzle with buttermilk dressing before serving.
Notes
- For extra crunch, consider adding croutons or nuts like almonds or walnuts.
- For a vegetarian version, replace chicken with crispy tofu or chickpeas.
- Store salad and fried chicken separately to maintain freshness.
- Experiment with different dressings like honey mustard or vinaigrette.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Fried Chicken Salad, Chicken Salad Recipe, Healthy Salad, Fried Chicken