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Homemade Fried Chicken Salad photo

Fried Chicken Salad

Crispy pan-fried chicken strips served over romaine with tomatoes, blue cheese, and honey-Dijon dressing.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 6 minutes
Total Time 1 hour 1 minute
Servings 4 servings

Equipment

  • shallow dish or bowl
  • Large Bowl
  • nonstick skillet
  • Measuring cups and spoons
  • Tongs
  • Cutting board and knife
  • 4 plates or salad bowls

Ingredients
  

  • 1/4 cup dried breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 pound skinless boneless chicken breasts cut into thin strips
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon extra-virgin olive oil
  • 4 cups romaine lettuce chopped
  • 1 1/2 cups cherry tomatoes halved
  • 1/2 cup honey Dijon mustard salad dressing
  • 1/2 cup crumbled blue cheese about 2 ounces

Instructions
 

  • In a shallow dish, combine the breadcrumbs, flour, garlic powder, dried thyme, salt, and pepper; stir to mix and set aside.
  • Place the chicken strips in a bowl and pour the buttermilk over them; stir to coat, cover, and refrigerate for 30 minutes to marinate.
  • Drain the chicken from the buttermilk. Working in batches, dredge the strips in the breadcrumb mixture, pressing to adhere a coating.
  • Coat a nonstick skillet with cooking spray and heat over medium. Add the olive oil and when hot, cook the chicken strips 3 minutes per side until cooked through and golden.
  • Arrange chopped romaine across 4 plates or bowls. Divide the cooked chicken strips and halved cherry tomatoes evenly among them.
  • Top each salad with about 2 tablespoons of honey Dijon dressing and 2 tablespoons (about 1/2 cup total divided) of crumbled blue cheese.

Notes

  • Marinate chicken at least 30 minutes for best flavor.
  • Work in batches when coating and cooking to avoid overcrowding the pan.
  • Use a meat thermometer to ensure chicken reaches 165°F if unsure.