Description
A fresh and flavorful crispy chicken salad featuring tender breaded chicken breast atop a vibrant medley of mixed greens and vegetables, all tossed in creamy ranch dressing. Perfect for a satisfying lunch or light dinner, combining crisp textures and savory flavors.
Ingredients
Scale
For the Chicken
- 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 (for frying) to taste
For the 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 the Breading Mixtures: In a shallow dish, combine the all-purpose flour, garlic powder, paprika, salt, and pepper. In a second dish, beat the eggs thoroughly. In a third dish, place the bread crumbs.
- Bread the Chicken: Dip each diced chicken breast piece first into the seasoned flour mixture, then into the beaten eggs, and finally coat evenly with the bread crumbs. Ensure each piece is well-covered for maximum crispiness.
- Fry the Chicken: Heat cooking oil in a frying pan over medium-high heat. Once the oil is hot, add the breaded chicken pieces carefully to avoid splattering. Fry for about 4-5 minutes on each side, or until they turn golden brown and the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken cool slightly before slicing.
- Prepare the Salad Base: In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, diced cucumber, diced bell pepper, shredded carrots, and thinly sliced red onion. Toss gently to mix all vegetables evenly without bruising the greens.
- Assemble the Salad: Slice the crispy chicken into bite-sized pieces and place them atop the mixed vegetable greens evenly for balanced distribution.
- Add Dressing and Toss: Drizzle ranch dressing over the salad, or serve it on the side. Gently toss the salad to coat the ingredients with the dressing or allow guests to add dressing as desired.
- Serve Immediately: Portion the salad into individual bowls or plates and serve fresh to enjoy the crisp textures and vibrant flavors.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy coating.
- Use fresh vegetables for the best flavor and texture.
- For a gluten-free option, substitute all-purpose flour and bread crumbs with gluten-free alternatives.
- Internal chicken temperature should reach 165°F (75°C) for safe consumption.
- The salad is best served immediately to keep the chicken crispy and greens fresh.
- Feel free to swap ranch dressing with vinaigrette or your preferred dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: crispy chicken salad, breaded chicken, mixed greens salad, ranch dressing salad, easy lunch salad
