Description
A refreshing, crunchy, and flavorful crispy chicken salad featuring golden breaded chicken breast atop a vibrant mix of fresh salad greens and vegetables, finished with a creamy ranch dressing for a perfect balance of textures and tastes.
Ingredients
Scale
Chicken and Breading
- 2 cups cooked chicken breast, diced
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 large eggs
- 1 cup bread crumbs
- Cooking oil, to taste (for frying)
Salad
- 8 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 3/4 cup shredded carrots
- 1/2 cup red onion, thinly sliced
Dressing
- 1/2 cup ranch dressing (or dressing of choice)
Instructions
- Prepare Breading Mixtures: In a shallow dish, combine the all-purpose flour, garlic powder, paprika, salt, and pepper. In a separate dish, beat the eggs thoroughly. In a third dish, place the bread crumbs ready for coating.
- Bread the Chicken: Take each piece of cooked chicken and dip it first into the flour mixture, ensuring a light coating. Then dip into the beaten eggs, followed by a thorough coating in the bread crumbs. This triple-step ensures a crispy texture when fried.
- Fry the Chicken: Heat cooking oil in a frying pan over medium-high heat until hot. Carefully add the breaded chicken pieces and fry them for 4-5 minutes on each side until golden brown and cooked through. Confirm the internal temperature reaches 165°F (75°C). Remove the chicken and allow it to cool slightly before slicing.
- Assemble the Salad: In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, diced cucumber, bell pepper, shredded carrots, and thinly sliced red onion. Gently toss to ensure even distribution of the vegetables.
- Add Chicken: Slice the crispy fried chicken into strips or bite-sized pieces and arrange on top of the mixed greens and vegetables.
- Dress the Salad: Drizzle the ranch dressing evenly over the salad and toss gently to coat everything. Alternatively, serve the dressing on the side to allow individual preference.
- Serve: Plate the salad immediately into individual bowls or plates and enjoy the fresh, crispy, and delicious chicken salad.
Notes
- Use fresh vegetables for the best flavor and texture.
- For a healthier version, consider baking the breaded chicken instead of frying.
- Feel free to substitute ranch dressing with vinaigrette or any dressing of choice.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- This recipe can be adapted to gluten-free by using gluten-free flour and bread crumbs.
- Leftover crispy chicken can be stored separately and reheated to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 110 mg
Keywords: crispy chicken salad, breaded chicken salad, fresh vegetable salad, ranch chicken salad, easy chicken salad
