Description

This vibrant Fried Chicken Salad combines crispy homemade fried chicken tenders with fresh, crunchy vegetables and a tangy dressing. It’s the perfect main-course salad, offering the irresistible flavors and textures of classic fried chicken in a lighter, refreshing way. Easy to prepare and incredibly satisfying, this dish is suited for weeknight dinners or laid-back gatherings alike.

Ingredients

Units Scale

For the Fried Chicken:

2 boneless, skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying

For the Salad:

6 cups mixed salad greens (romaine, spinach, or your favorite blend)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup shredded carrots

For the Dressing:

1/3 cup ranch or honey mustard dressing (store-bought or homemade)
Freshly ground black pepper, to taste

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Instructions

Marinate the Chicken: Slice the chicken breasts into strips. Place them in a bowl with the buttermilk, ensuring each piece is well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for extra tenderness and flavor.
Prepare the Breading: In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper. Mix well to evenly distribute the seasonings.
Bread the Chicken: Remove the marinated chicken from the buttermilk, allowing excess to drip off. Dredge each strip thoroughly in the seasoned flour, pressing gently to ensure a good coating.
Fry the Chicken: Heat 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Fry chicken strips in batches, turning once, until golden brown and cooked through—about 3–4 minutes per side. Transfer to a paper towel-lined plate to drain.
Assemble the Salad: In a large salad bowl, toss the mixed greens, cherry tomatoes, cucumbers, red onion, and shredded carrots until well combined.
Top and Dress: Slice the fried chicken strips and arrange them over the salad. Drizzle with your choice of dressing and add extra black pepper if desired. Serve immediately while the chicken is warm for the best contrast in textures.

Notes

For a lighter option, use baked or air-fried chicken tenders instead of pan-fried.
You can swap in grilled chicken for a lower-fat version.
Customize your salad with extras like avocado, shredded cheese, or croutons.
This recipe is also great with a blue cheese or vinaigrette dressing.
To keep chicken crispy, add it just before serving.

Nutrition

Serving Size: 1/4 of recipe
Calories: 490
Sugar: 5g
Sodium: 875mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 33g
Cholesterol: 85mg