Crispy Chicken Salad
This Crispy Chicken Salad is the perfect balance of fresh, crunchy, and comforting.
Ingredients
- Crispy Chicken
- 2 large boneless, skinless chicken breasts (halved lengthwise)
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- Oil, for pan-frying
- Salad
- 6 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ cup shredded carrot
- ¼ cup red onion, thinly sliced
- Dressing (optional)
- Ranch, honey mustard, or balsamic vinaigrette
Instructions
- Season chicken with salt and pepper. Dredge in flour, dip in eggs, then coat in seasoned panko.
- Heat oil in a skillet over medium heat. Cook chicken 3–4 minutes per side until golden and cooked through.
- Let rest, then slice.
- Toss salad ingredients together and top with crispy chicken. Drizzle with dressing.
Notes
- Add avocado, bacon, or cheese for extra flavor.
This Crispy Chicken Salad is the perfect balance of fresh, crunchy, and comforting. Golden, breaded chicken brings hearty texture and savory flavor, while crisp greens and fresh vegetables keep the dish light and refreshing.
Each bite offers contrast—warm, crunchy chicken against cool lettuce, juicy tomatoes, and crisp cucumbers. It’s satisfying enough to stand alone as a full meal, yet fresh enough to feel energizing rather than heavy. The salad is endlessly customizable: add avocado for creaminess, bacon for smokiness, or your favorite cheese for extra indulgence. Pair it with ranch or honey mustard for a classic feel, or balsamic vinaigrette for something lighter. Ideal for lunch or dinner, this recipe is a reliable crowd-pleaser that turns simple ingredients into a restaurant-style salad you’ll want to make again and again.
