Crunchy Chicken Salad

This fresh and satisfying salad mixes crisp vegetables with golden, crunchy chicken pieces. It is light yet filling, perfect for lunch or a quick dinner. The contrast of textures makes every bite exciting.

• 2 large chicken breasts, sliced into strips or bite-sized pieces

• 1 cup all-purpose flour

• 2 eggs, beaten

• 1 1/2 cups panko breadcrumbs (for extra crunch)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• Vegetable oil for frying

• For the salad: 4 cups mixed greens or romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced thin

• 1/2 cup shredded carrots

• 1/4 red onion, thinly sliced (optional)

• For the dressing: 1/2 cup mayonnaise

• 2 tablespoons honey

• 1 tablespoon dijon mustard

• 1 tablespoon apple cider vinegar

• Salt and pepper to taste

Directions

• Start by seasoning the chicken strips with salt, pepper, and paprika.
• Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
• Dip each chicken piece first in flour, then egg, and finally coat well with panko. Press gently so the crumbs stick.
• Heat oil in a pan over medium heat. Fry the chicken in batches for 4-5 minutes per side until golden and crispy. Drain on paper towels.
• In a large bowl, toss the greens, tomatoes, cucumber, carrots, and onion.
• Whisk all dressing ingredients together until smooth. Drizzle over the salad and mix lightly.
• Top with the warm crispy chicken pieces right before serving so they stay crunchy.
• Enjoy fresh!

Nutritional Information

(per serving, approx.)

• Calories: 420-480
• Protein: 28-32g
• Fat: 22-26g
• Carbohydrates: 28-32g
• Fiber: 4-5g
• Sugar: 8g
• Values vary based on oil used and exact portions. This version is lighter than deep-fried restaurant salads.

Recipe Credit

A homemade twist on popular restaurant-style crunchy chicken salads, made simple with pantry staples for everyday cooking.