Crispy Chicken Salad
A crunchy, flavorful salad with golden breaded chicken, mixed greens, avocado, cherry tomatoes, and a lemon-dijon dressing. Ready in under 30 minutes.
Ingredients
For the chicken
- 1 lb boneless skinless chicken breasts (about 2 medium)
- ½ cup all-purpose flour
- 2 large eggs beaten
- ¾ cup panko breadcrumbs
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and pepper
- 2 tbsp vegetable oil for frying
For the salad
- 6 cups mixed salad greens romaine, arugula, baby spinach
- 1 cup cherry tomatoes halved
- ½ cucumber thinly sliced
- 1 ripe avocado sliced
- ¼ cup shaved Parmesan or crumbled feta
- red onion thinly sliced or radish, Optional
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice fresh
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Trim and slice each breast into 2 thin cutlets or pound to about 1/2-inch thick. Season with salt, pepper, paprika and garlic powder.
- Set up three bowls: flour, beaten eggs, and panko. Coat each cutlet in flour, dip in egg, then press into panko until well coated.
- Heat oil in a skillet over medium-high. Cook cutlets 3–4 minutes per side until golden and cooked through. Drain briefly on a rack or paper towel.
- Whisk olive oil, mayonnaise, Dijon, lemon juice and honey until smooth. Adjust seasoning and thin with a teaspoon of water if needed.
- Toss greens with a bit of dressing, arrange on plates, top with sliced chicken, avocado, tomatoes and cheese. Drizzle extra dressing and serve immediately.
Notes
- To keep chicken extra crispy, rest on a wire rack instead of stacking on plates.
- Bake breaded chicken at 425°F (220°C) for 12–15 minutes as a lower-fat option.
- Make the dressing up to 3 days ahead and store refrigerated in an airtight jar.
Nutrition
Calories: 520kcalCarbohydrates: 20gProtein: 36gFat: 32gSaturated Fat: 6gSodium: 620mgSugar: 5g
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