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Easy Crispy Chicken Salad Recipes

Easy Crispy Chicken Salad Recipes

This easy crispy chicken salad pairs golden panko-crusted chicken with fresh veggies and a creamy honey-mustard dressing—ready in about 35 minutes.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 pound boneless skinless chicken breasts for chicken; cut into strips
  • 1.5 teaspoon kosher salt divided; for chicken and breading
  • 1 teaspoon black pepper divided; for chicken and dressing
  • 0.5 cup all-purpose flour for breading
  • 1 teaspoon paprika for breading
  • 1 teaspoon garlic powder for breading
  • 0.5 teaspoon onion powder for breading
  • 0.25 teaspoon cayenne pepper optional; for breading
  • 2 large eggs beaten; for dredging
  • 1.5 cup panko breadcrumbs for breading
  • 0.5 cup neutral oil for pan-frying; canola or vegetable
  • 6 cup romaine lettuce, chopped for salad base
  • 2 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • 0.5 cup red onion, thinly sliced
  • 1 large avocado, diced
  • 0.25 cup mayonnaise for dressing
  • 0.25 cup plain Greek yogurt for dressing
  • 2 tablespoon honey for dressing
  • 1.5 tablespoon Dijon mustard for dressing
  • 1 tablespoon apple cider vinegar for dressing
  • 0.25 teaspoon kosher salt for dressing
  • 0.25 teaspoon black pepper for dressing

Instructions

Preparation Steps

  • In a bowl, whisk mayonnaise, Greek yogurt, honey, Dijon, apple cider vinegar, 0.25 teaspoon kosher salt, and 0.25 teaspoon black pepper until smooth. Refrigerate.
  • Pat chicken dry and slice into strips. Season with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper.
  • Set up dredging: 1) mix flour, paprika, garlic powder, onion powder, cayenne, and a pinch of salt and pepper; 2) beaten eggs in a bowl; 3) panko on a plate.
  • Coat chicken in seasoned flour, dip in egg, then press into panko to adhere. Place on a rack and rest 5 minutes.
  • Heat neutral oil in a large skillet over medium-high heat to about 350°F.
  • Fry chicken in batches 3 to 4 minutes per side until golden and cooked through (165°F internal). Transfer to a rack and lightly season with salt.
  • In a large bowl, combine romaine, tomatoes, cucumber, red onion, and avocado.
  • Slice crispy chicken, add to salad, and drizzle with dressing. Toss gently and serve immediately.

Notes

For a lighter version, bake breaded chicken on a wire rack at 425°F for 15 to 18 minutes, flipping once. To make gluten-free, use gluten-free flour and panko. Dressing keeps up to 4 days refrigerated.