This Fried Chicken Salad is a little lighter than your typical deep fried chicken. Added tomato, blue cheese and honey mustard dressing make it delicious!
Are you an avid salad eater? And by that, I mean do you frequently want to have salad for lunch and add it to your dinner menu too? Well, if so then we have something in common. I love salads like crazy. And I kind of get bored eating the same old salad (except for my Avocado Pine Nut Salad), so it’s nice to have a variety of recipes to choose from. This fried chicken salad is one that I like to make on a Sunday, and then have the leftovers for lunch for a couple of days. It’s a good lunch salad!
Ingredients needed:
- dried breadcrumbs
- all purpose flour
- garlic powder, dried thyme, salt and pepper
- chicken breast
- low fat buttermilk
- olive oil
- romaine lettuce
- cherry tomatoes
- honey dijon salad dressing
- crumbled blue cheese
How to make Fried Chicken Salad:
The complete, printable recipe is at the end of this post.
The first step is making the fried chicken. Unlike classic fried chicken, these chicken strips will be fried lightly in a small amount of oil. They won’t be submerged in oil!
Ingredient substitution suggestions:
There are certainly a few ways to change up this fried chicken salad. Here are some ideas!
- Marinate the chicken in pickle juice instead of buttermilk (trust me!)
- Use any kind of chopped lettuce.
- Honey dijon works well with fried chicken, but you can certainly choose another kind of salad dressing.
- Feta or goat cheese crumbles instead of blue cheese will work too.
- Add in chopped cucumber or chickpeas, if you’d like.
The Best Salad Recipes:
- Salad Nicoise
- Waldorf Salad
- Antipasto Salad
- Chopped Vegetable Salad with Feta and Olives
- Caesar Salad with Homemade Sourdough Croutons
Fried Chicken Salad
Ingredients
CHICKEN:
- ¼ cup dried breadcrumbs
- ¼ cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ pound skinless, boneless chicken breasts, cut into thin strips
- ½ cup low fat buttermilk
- 1 tablespoon extra virgin olive oil
SALAD:
- 4 cups chopped romaine lettuce
- 1½ cups halved cherry tomatoes
- ½ cup honey dijon mustard salad dressing
- ½ cup (2 ounces) crumbled blue cheese
Instructions
PREPARE THE CHICKEN:
- Combine the first 6 ingredients in a shallow dish. Stir well; set aside.
- In a bowl, combine the chicken and buttermilk; stir. Cover; marinate in the refrigerator for 30 minutes.
- Drain the chicken and dredge a few strips at a time in the breadcrumb mixture, tossing to coat.
- Coat a nonstick skillet with cooking spray. Add the oil; place over medium heat until hot. Add the chicken to the skillet; cook 3 minutes on each side or until done.
ASSEMBLE THE SALAD"
- Arrange lettuce on each of 4 plates or large salad bowls. Divide the chicken strips and tomato among the plates.
- Top each salad with 2 tablespoons of dressing and 2 tablespoons of cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
