Crispy Chicken Salad

Crispy Chicken Salad is a hearty, satisfying dish that combines crunchy, golden-brown chicken with fresh vegetables and a creamy dressing. It’s perfect for lunch or a light dinner, offering a mix of textures and flavors that are both refreshing and indulgent.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breastscornflakes or panko breadcrumbsall-purpose floureggsaltpeppergarlic powderpaprikaolive oil or cooking spraysalad greens (romaine, spinach, or mixed greens)cherry tomatoescucumbershredded carrotsred onionshredded cheddar cheeseranch or honey mustard dressing

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice the chicken breasts into strips or bite-sized pieces.

Set up a breading station with three bowls: one with flour mixed with salt, pepper, garlic powder, and paprika; one with beaten eggs; and one with crushed cornflakes or panko.

Dip each chicken piece into the flour, then the egg, and finally the cornflakes or panko, pressing to adhere.

Place the breaded chicken pieces on the baking sheet and lightly spray with cooking spray or drizzle with olive oil.

Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

While the chicken bakes, prepare the salad base by arranging greens, sliced cucumbers, cherry tomatoes, shredded carrots, red onion, and shredded cheese in a large bowl.

Once the chicken is done, let it cool slightly, then place on top of the salad.

Drizzle with your preferred dressing and serve immediately.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Use grilled chicken instead of crispy for a lighter option.

Add sliced avocado for creaminess and extra nutrients.

Swap cheddar for feta or blue cheese for a different flavor profile.

Include cooked bacon bits or boiled eggs for extra protein.

Use spicy mayo or chipotle ranch for a kick.

storage/reheating

Store leftover chicken separately in an airtight container in the fridge for up to 3 days.Reheat the chicken in a toaster oven or air fryer for best crispiness.Salad ingredients should be stored separately and assembled fresh when ready to eat.

FAQs

Can I use store-bought crispy chicken?

Yes, frozen or deli-style crispy chicken can be used for convenience.

How do I keep the chicken crispy?

Avoid covering it while it cools, and reheat in a dry oven or air fryer.

Can I make this salad ahead of time?

You can prep the ingredients in advance but assemble just before serving to maintain texture.

Is there a low-carb version?

Yes, use almond flour and crushed pork rinds instead of regular flour and breadcrumbs.

What dressings go best?

Ranch, honey mustard, Caesar, or a tangy vinaigrette all pair well.

Can I air fry the chicken?

Absolutely, air fry at 375°F (190°C) for about 15-18 minutes, flipping once.

Is this salad gluten-free?

Use gluten-free breadcrumbs and flour alternatives to make it gluten-free.

Can I use chicken thighs?

Yes, boneless chicken thighs work well and stay juicy.

Is it good for meal prep?

Yes, just keep components separate until ready to eat.

Can I serve it warm or cold?

It’s delicious both ways—warm chicken adds a comforting touch, while cold is crisp and refreshing.

Conclusion

Crispy Chicken Salad brings together crunch, freshness, and bold flavors in one satisfying dish. Whether you’re making it for a quick lunch, meal prep, or a light dinner, it’s a crowd-pleaser that’s easy to customize and enjoy any time.

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