Crispy Chicken Salad
A refreshing and satisfying salad featuring crisp-seared or fried chicken served over mixed greens with crunchy vegetables and a tangy homemade dressing.
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil for cooking
- 6 cups mixed salad greens romaine, arugula, spinach
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 red onion thinly sliced
- 1 avocado sliced (optional)
- 1/4 cup crumbled feta or blue cheese optional
- Dressing: 1/3 cup olive oil 2 tbsp lemon juice (or vinegar), 1 tsp Dijon mustard, 1 tsp honey, salt & pepper to taste
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–6 min per side until golden-brown and internal temperature reads 165 °F (74 °C). Remove and rest 5 min, then slice.
- In a small bowl, whisk together dressing ingredients until emulsified.
- On a large platter or bowl, combine salad greens, cherry tomatoes, cucumber, onion, and avocado (if using).
- Top with sliced crispy chicken and sprinkle with crumbled cheese.
- Drizzle dressing over the salad just before serving and toss gently.
- Serve immediately for the crunchiest texture.
Notes
- For extra crunch, dredge chicken in panko before searing.
- Customize with add-ins like croutons, nuts, seeds, or olives.
- Make dressing ahead and store in a jar—shake before using.
- Leftover chicken works great in wraps or tacos.
- Double the recipe for easy weeknight meal prep.