Description
A refreshing and hearty salad made with crispy breaded chicken, fresh vegetables, and a tangy dressing — perfect for a light yet satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil (for frying)
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or honey mustard dressing
Instructions
- Place chicken breasts in a bowl with buttermilk and let marinate for at least 30 minutes.
- In a shallow dish, mix flour, breadcrumbs, paprika, salt, and pepper.
- Remove chicken from buttermilk and dredge in the flour mixture, coating evenly.
- Heat vegetable oil in a skillet over medium heat and fry chicken until golden and cooked through, about 4-5 minutes per side. Drain on paper towels.
- Let the chicken rest, then slice into strips.
- In a large bowl or plate, arrange salad greens, tomatoes, cucumber, red onion, and shredded cheese.
- Top with sliced crispy chicken and drizzle with dressing before serving.
Notes
- Use an air fryer for a lighter version of the chicken.
- You can substitute with grilled chicken for a healthier option.
- Add croutons or nuts for extra crunch.