5 Easy Crispy Chicken Salad Recipes
The finest Crispy Chicken Salad recipes ever are right here, and you can pick and choose according to your preferences, whether that’s preparation time, calorie count, or just how pretty the dish is. Many of my friends include this meal among their favorites because it is simple to make and can be served to a large group of people. Happy eating!
1.Crispy Chicken Salad with Buttermilk Dressing
Crispy Chicken Salad with Buttermilk Dressing
An energizing dish for crispy chicken salad with loads of greens, tomatoes, avocados, and cucumbers for added crunch. Finished off with the most incredible ranch dressing! I don't often like salads, but if you add fried chicken to anything, I'm usually game. It's fantastic!
Ingredients
- For the crispy chicken buttermilk marinade
- 2 cups buttermilk
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 2 & 1/2 pounds frozen chicken tenderloins thawed
- For the chicken shake
- 1 cup flour
- 1 cup tempura mix
- 1/4 cup yellow cornmeal
- 4 teaspoons kosher salt
- 2 teaspoons onion powder
- 1 & 1/2 teaspoons dry chicken bouillon powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper
- To fry
- several cups of oil enough to fill a wide skillet about 1 inch high
- To assemble
- 1 head romaine lettuce
- 1 head iceberg lettuce
- 3 cups baby spinach sliced
- 1 medium cucumber quartered and sliced
- 6-8 to matoes sliced into wedges
- 2-3 avocados sliced
Instructions
- Make your homemade ranch dressing right away to give it time to marinade.
- Marinate the chicken first: Combine 1 big egg, 2 and 1/2 pounds of frozen boneless chicken, 1 and 1/2 teaspoons kosher salt, 1 and 1/2 teaspoons paprika, 3/4 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper in a large bowl. I bought some chicken tenderloins that were frozen (and thawed them first). Tenderloins are my favorite since they are cute and petite. Large, thick slices of fried chicken don't appeal to me. However, you are free to use whichever bird you wish!
- Make sure the chicken is thoroughly coated by stirring the marinade together. Allow to marinate for at least an hour and up to 24 hours in the refrigerator.
- Prepare the dry chicken shake before you begin to fry: Add all the dry ingredients to a sizable ziplock bag: 1 cup flour, 1 cup tempura mix (I discovered it in the grocery store next to the fresh seafood; look in the baking section by the cornmeal, too*) 1/4 cup yellow cornmeal, four teaspoons of kosher salt (yes, really), two teaspoons of onion powder, one and a half teaspoons of dry chicken bouillon powder, half a teaspoon of black pepper, half a teaspoon of garlic powder, and either 1/8 or 1/4 teaspoon of cayenne pepper. (If you prefer your fried chicken spicy, add 1 teaspoon or more!)
- Remove the chicken from the refrigerator. After briefly letting each chicken piece drip off with your hands, add the chicken to the bag and stir it to coat. Try to coat each piece as you add it, one at a time. Once everything has been added, zip it up and shake it like a polaroid. Any chicken pieces that are stuck together can be broken apart with your hands before being dusted with the flour mixture.
- Place the ziplock bag in the freezer for up to an hour, or for roughly 15 minutes. The refrigerator will work if the freezer is full.
- Heat the oil in the interim. About 1 inch of oil should be added to a 12-inch high-sided skillet. Any flavorless frying oil will do, including light-flavored olive oil (what I use), vegetable oil, peanut oil, canola oil, and peanut butter. Set the temperature to medium-high. Allow the oil to warm up for roughly 15 minutes.
- Take your chicken out of the freezer and place it in the heated oil (you can check this by adding a little piece of bread; if it bubbles, it's done). Add the chicken quickly, one piece at a time, being careful not to let them touch. Then, using a pair of tongs, flip each piece of chicken after allowing to cook for about 5 minutes or until browned. Be cautious! five more minutes of cooking. The total cooking time for each batch of chicken should be roughly 10 minutes.
- Remove each piece of chicken to a cooling rack placed over a stack of paper towels or a paper shopping bag covered in a bundle of paper towels to absorb the oil when the chicken is lightly browned and a meat thermometer reads 160 degrees Fahrenheit. (Paper bags are my favorite since they are so thick and absorbent.) You should be aware that once you remove the chicken from the oil, its temperature will increase by a few degrees and its color will darken to a darker brown.
- The chicken was fried in three batches. While you wait for the other pieces to fry, place the raw chicken back in the freezer (in the bag).
- Prepare and cut all of your vegetables in the interim. A head of romaine and an iceberg lettuce should be washed and chopped. (Don't despise icebergs. It's very tasty and crispy!" 3 cups of baby spinach should be chopped. Cucumbers should be cut into small, bite-sized pieces. Cut many tomatoes into wedges. 1-2 avocados are sliced. (I prefer to combine all the greens, including the cucumbers, in a dish so that any leftovers may be kept together in the refrigerator.) It will turn to mush if you add the tomatoes and avocados. Separately store them.)
- Serve the salad with plenty of homemade ranch dressing and fried chicken on top. or ranch dressing from the grocery store. The best food is homemade, but let's face it, this doesn't always happen.
Notes
*I haven't tested it, but substituting flour for the tempura mix should work. You won't get nearly the same texture in your fried chicken.
It may seem obvious, but buy a package of frozen crispy chicken and bake it if you don't want to fried chicken (believe me, I understand it). Even while it won't be quite as incredible, it will still be quite good.
I keep my used cooking oil for when I want to fry again. Wait until it has totally cooled. Get assistance from someone. If a mason jar is empty, place a funnel over it. Alternatively, use the bottle the oil originally came in. To catch any fragments, place a strainer over the funnel next. Add the used oil and put the container on the shelf. I typically use my frying oil three times or more.
It may seem obvious, but buy a package of frozen crispy chicken and bake it if you don't want to fried chicken (believe me, I understand it). Even while it won't be quite as incredible, it will still be quite good.
I keep my used cooking oil for when I want to fry again. Wait until it has totally cooled. Get assistance from someone. If a mason jar is empty, place a funnel over it. Alternatively, use the bottle the oil originally came in. To catch any fragments, place a strainer over the funnel next. Add the used oil and put the container on the shelf. I typically use my frying oil three times or more.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 2,740 | |
| % Daily Value* | ||
| Total Fat 229 g | 352 % | |
| Saturated Fat 24 g | 120 % | |
| Trans Fat 1 g | ||
| Cholesterol 144 mg | 48 % | |
| Sodium 3,031 mg | 126 % | |
| Total Carbohydrate 130 g | 43 % | |
| Dietary Fiber 21 g | 82 % | |
| Total Sugars 19 g | ||
| Includes – Added Sugars | ||
| Protein 53 g | 105 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 338 mg | 34 % |
| Iron 8 mg | 42 % |
| Potassium 2,599 mg | 55 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
Nutrition claims: high Fiber * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 229 g | 352 % |
|---|---|---|
| Saturated | 24 g | 120 % |
| Trans | 1 g | – |
| Monounsaturated | 136 g | – |
| Polyunsaturated | 59 g | – |
| Carbs | 130 g | 43 % |
| Fiber | 21 g | 82 % |
| Total Sugars | 19 g | – |
| Added Sugars | – | – |
| Protein | 53 g | 105 % |
| Cholesterol | 144 mg | 48 % |
| Sodium | 3,031 mg | 126 % |
| Calcium | 338 mg | 34 % |
| Magnesium | 186 mg | 44 % |
| Potassium | 2,599 mg | 55 % |
| Iron | 8 mg | 42 % |
| Zinc | 5 mg | 43 % |
| Phosphorus | 876 mg | 125 % |
| Vitamin A | 902 Вµg | 100 % |
| Vitamin C | 59 mg | 66 % |
| Thiamin (B1) | 1 mg | 82 % |
| Riboflavin (B2) | 1 mg | 68 % |
| Niacin (B3) | 18 mg | 114 % |
| Vitamin B6 | 1 mg | 71 % |
| Folate (Equivalent) | 486 Вµg | 121 % |
| Folate (Food) | 456 Вµg | – |
| Vitamin B12 | 1 Вµg | 41 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 35 mg | 232 % |
| Vitamin K | 438 Вµg | 365 % |
Source: https://thefoodcharlatan.com/crispy-chicken-salad/
Also interesting about Crispy Chicken Salad:
Is a fried chicken salad healthy?
When fried chicken is added to the mix along with mayonnaise-heavy ranch dressing, this club may take the cake for unhealthiest of them all. The salad has nearly an entire day’s worth of salt and more than half its calories come from fat (including 1 g of trans fat).
How do you make crispy breading?
Three stages make up the typical breading method: dredging in flour, moistening in egg wash (beaten egg with a tablespoon or two of water or milk), and coating in crispy breadcrumbs like Panko.
2.Crispy Chicken Salad with Buttermilk Dressing
Crispy Chicken Salad with Buttermilk Dressing
An energizing dish for crispy chicken salad with loads of greens, tomatoes, avocados, and cucumbers for added crunch. Finished off with the most incredible ranch dressing! I don't often like salads, but if you add fried chicken to anything, I'm usually game. It's fantastic!
Ingredients
- For the crispy chicken buttermilk marinade
- 2 cups buttermilk
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 2 & 1/2 pounds frozen chicken tenderloins thawed
- For the chicken shake
- 1 cup flour
- 1 cup tempura mix
- 1/4 cup yellow cornmeal
- 4 teaspoons kosher salt
- 2 teaspoons onion powder
- 1 & 1/2 teaspoons dry chicken bouillon powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper
- To fry
- several cups of oil enough to fill a wide skillet about 1 inch high
- To assemble
- 1 head romaine lettuce
- 1 head iceberg lettuce
- 3 cups baby spinach sliced
- 1 medium cucumber quartered and sliced
- 6-8 to matoes sliced into wedges
- 2-3 avocados sliced
- homemade ranch dressing click for recipe
Instructions
- Make your homemade ranch dressing right away to give it time to marinade.
- Marinate the chicken first: Combine 1 big egg, 2 and 1/2 pounds of frozen boneless chicken, 1 and 1/2 teaspoons kosher salt, 1 and 1/2 teaspoons paprika, 3/4 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper in a large bowl. I bought some chicken tenderloins that were frozen (and thawed them first). Tenderloins are my favorite since they are cute and petite. Large, thick slices of fried chicken don't appeal to me. However, you are free to use whichever bird you wish!
- Make sure the chicken is thoroughly coated by stirring the marinade together. Allow to marinate for at least an hour and up to 24 hours in the refrigerator.
- Prepare the dry chicken shake before you begin to fry: Add all the dry ingredients to a sizable ziplock bag: 1 cup flour, 1 cup tempura mix (I discovered it in the grocery store next to the fresh seafood; look in the baking section by the cornmeal, too*) 1/4 cup yellow cornmeal, four teaspoons of kosher salt (yes, really), two teaspoons of onion powder, one and a half teaspoons of dry chicken bouillon powder, half a teaspoon of black pepper, half a teaspoon of garlic powder, and either 1/8 or 1/4 teaspoon of cayenne pepper. (If you prefer your fried chicken spicy, add 1 teaspoon or more!)
- Remove the chicken from the refrigerator. After briefly letting each chicken piece drip off with your hands, add the chicken to the bag and stir it to coat. Try to coat each piece as you add it, one at a time. Once everything has been added, zip it up and shake it like a polaroid. Any chicken pieces that are stuck together can be broken apart with your hands before being dusted with the flour mixture.
- Place the ziplock bag in the freezer for up to an hour, or for roughly 15 minutes. The refrigerator will work if the freezer is full.
- Heat the oil in the interim. About 1 inch of oil should be added to a 12-inch high-sided skillet. Any flavorless frying oil will do, including light-flavored olive oil (what I use), vegetable oil, peanut oil, canola oil, and peanut butter. Set the temperature to medium-high. Allow the oil to warm up for roughly 15 minutes.
- Take your chicken out of the freezer and place it in the heated oil (you can check this by adding a little piece of bread; if it bubbles, it's done). Add the chicken quickly, one piece at a time, being careful not to let them touch. Then, using a pair of tongs, flip each piece of chicken after allowing to cook for about 5 minutes or until browned. Be cautious! five more minutes of cooking. The total cooking time for each batch of chicken should be roughly 10 minutes.
- Remove each piece of chicken to a cooling rack placed over a stack of paper towels or a paper shopping bag covered in a bundle of paper towels to absorb the oil when the chicken is lightly browned and a meat thermometer reads 160 degrees Fahrenheit. (Paper bags are my favorite since they are so thick and absorbent.) You should be aware that once you remove the chicken from the oil, its temperature will increase by a few degrees and its color will darken to a darker brown.
- The chicken was fried in three batches. While you wait for the other pieces to fry, place the raw chicken back in the freezer (in the bag).
- Prepare and cut all of your vegetables in the interim. A head of romaine and an iceberg lettuce should be washed and chopped. (Don't despise icebergs. It's very tasty and crispy!" 3 cups of baby spinach should be chopped. Cucumbers should be cut into small, bite-sized pieces. Cut many tomatoes into wedges. 1-2 avocados are sliced. (I prefer to combine all the greens, including the cucumbers, in a dish so that any leftovers may be kept together in the refrigerator.) It will turn to mush if you add the tomatoes and avocados. Separately store them.)
- Serve the salad with plenty of homemade ranch dressing and fried chicken on top. or ranch dressing from the grocery store. The best food is homemade, but let's face it, this doesn't always happen.
Notes
*I haven't tested it, but substituting flour for the tempura mix should work. You won't get nearly the same texture in your fried chicken.
It may seem obvious, but buy a package of frozen crispy chicken and bake it if you don't want to fried chicken (believe me, I understand it). Even while it won't be quite as incredible, it will still be quite good.
I keep my used cooking oil for when I want to fry again. Wait until it has totally cooled. Get assistance from someone. If a mason jar is empty, place a funnel over it. Alternatively, use the bottle the oil originally came in. To catch any fragments, place a strainer over the funnel next. Add the used oil and put the container on the shelf. I typically use my frying oil three times or more.
It may seem obvious, but buy a package of frozen crispy chicken and bake it if you don't want to fried chicken (believe me, I understand it). Even while it won't be quite as incredible, it will still be quite good.
I keep my used cooking oil for when I want to fry again. Wait until it has totally cooled. Get assistance from someone. If a mason jar is empty, place a funnel over it. Alternatively, use the bottle the oil originally came in. To catch any fragments, place a strainer over the funnel next. Add the used oil and put the container on the shelf. I typically use my frying oil three times or more.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 2,740 | |
| % Daily Value* | ||
| Total Fat 229 g | 352 % | |
| Saturated Fat 24 g | 120 % | |
| Trans Fat 1 g | ||
| Cholesterol 144 mg | 48 % | |
| Sodium 3,031 mg | 126 % | |
| Total Carbohydrate 130 g | 43 % | |
| Dietary Fiber 21 g | 82 % | |
| Total Sugars 19 g | ||
| Includes – Added Sugars | ||
| Protein 53 g | 105 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 338 mg | 34 % |
| Iron 8 mg | 42 % |
| Potassium 2,599 mg | 55 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
Nutrition claims: high Fiber * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 229 g | 352 % |
|---|---|---|
| Saturated | 24 g | 120 % |
| Trans | 1 g | – |
| Monounsaturated | 136 g | – |
| Polyunsaturated | 59 g | – |
| Carbs | 130 g | 43 % |
| Fiber | 21 g | 82 % |
| Total Sugars | 19 g | – |
| Added Sugars | – | – |
| Protein | 53 g | 105 % |
| Cholesterol | 144 mg | 48 % |
| Sodium | 3,031 mg | 126 % |
| Calcium | 338 mg | 34 % |
| Magnesium | 186 mg | 44 % |
| Potassium | 2,599 mg | 55 % |
| Iron | 8 mg | 42 % |
| Zinc | 5 mg | 43 % |
| Phosphorus | 876 mg | 125 % |
| Vitamin A | 902 Вµg | 100 % |
| Vitamin C | 59 mg | 66 % |
| Thiamin (B1) | 1 mg | 82 % |
| Riboflavin (B2) | 1 mg | 68 % |
| Niacin (B3) | 18 mg | 114 % |
| Vitamin B6 | 1 mg | 71 % |
| Folate (Equivalent) | 486 Вµg | 121 % |
| Folate (Food) | 456 Вµg | – |
| Vitamin B12 | 1 Вµg | 41 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 35 mg | 232 % |
| Vitamin K | 438 Вµg | 365 % |
Source: https://thefoodcharlatan.com/crispy-chicken-salad/
Also interesting about Crispy Chicken Salad:
Do you put egg in chicken salad?
Eggs? Do you include eggs in chicken salad? Adding eggs to a traditional chicken salad like the Waldorf kind is not necessary. Chopped, hard-boiled eggs are a must in this southern-style chicken salad recipe. This keto-friendly chicken salad is particularly creamy thanks to the egg yolks.
What makes chicken crispy cornstarch or baking powder?
The peptide bonds in the chicken skin are broken by the alkalinity of the baking soda, making the skin crispy. As a drying agent, cornstarch contributes to the enhanced crispness of the skin.
3.Crispy Chicken Strips With Salad
Crispy Chicken Strips With Salad
Ingredients
- 2/3 cup mayonnaise
- 1/3 cup fresh dill chopped
- 2 1/2 teaspoons mustard powder
- 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 1/4 cups breadcrumbs preferably panko
- 1 cup finely grated sharp cheddar cheese
- 2 large eggs
- 1 cup vegetable oil
- 1 1/4 pounds skinless boneless chicken breasts, cut into wide strips
- 1 5- ounce package mesclun greens
- 1/2 cup cherry tomatoes halved
Instructions
- Creating the sauce In a small bowl, combine the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, 1 tablespoon water, and 1 tablespoon lemon juice. Add salt and pepper to taste. Place aside. In a small bowl, mix the breadcrumbs, cheese, remaining 1/2 teaspoon of mustard powder, 1 teaspoon of salt, and 1/4 teaspoon of pepper. In another shallow bowl, beat the eggs. In a sizable nonstick skillet set over medium-high heat, heat the vegetable oil. In order to ensure that the coating sticks, dip the chicken strips in the beaten egg first, followed by the breadcrumb mixture. Working in batches, add the chicken to the skillet and cook for 3 minutes on each side, or until golden brown and crisp. As necessary, increase the heat. To drain, transfer to paper towels. The remaining dill, tomatoes, 3 tablespoons of the dill-mayonnaise sauce, and greens should be combined in a sizable bowl. Add salt and pepper to taste. Serve the remaining sauce for dipping along with the chicken and salad on individual plates.
- Antonis Achilleos's image
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,328 | |
| % Daily Value* | ||
| Total Fat 115 g | 176 % | |
| Saturated Fat 19 g | 97 % | |
| Trans Fat 1 g | ||
| Cholesterol 232 mg | 77 % | |
| Sodium 909 mg | 38 % | |
| Total Carbohydrate 28 g | 9 % | |
| Dietary Fiber 3 g | 11 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 46 g | 93 % | |
| Vitamin D 1 Вµg | 8 % |
|---|---|
| Calcium 339 mg | 34 % |
| Iron 4 mg | 21 % |
| Potassium 591 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
Nutrition claims: low Carb * sugar Conscious * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 115 g | 176 % |
|---|---|---|
| Saturated | 19 g | 97 % |
| Trans | 1 g | – |
| Monounsaturated | 58 g | – |
| Polyunsaturated | 32 g | – |
| Carbs | 28 g | 9 % |
| Fiber | 3 g | 11 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 46 g | 93 % |
| Cholesterol | 232 mg | 77 % |
| Sodium | 909 mg | 38 % |
| Calcium | 339 mg | 34 % |
| Magnesium | 76 mg | 18 % |
| Potassium | 591 mg | 13 % |
| Iron | 4 mg | 21 % |
| Zinc | 3 mg | 30 % |
| Phosphorus | 536 mg | 77 % |
| Vitamin A | 304 Вµg | 34 % |
| Vitamin C | 8 mg | 9 % |
| Thiamin (B1) | 0 mg | 40 % |
| Riboflavin (B2) | 1 mg | 43 % |
| Niacin (B3) | 17 mg | 104 % |
| Vitamin B6 | 1 mg | 70 % |
| Folate (Equivalent) | 102 Вµg | 25 % |
| Folate (Food) | 55 Вµg | – |
| Vitamin B12 | 1 Вµg | 46 % |
| Vitamin D | 1 Вµg | 8 % |
| Vitamin E | 13 mg | 89 % |
| Vitamin K | 52 Вµg | 43 % |
Also interesting about Crispy Chicken Salad:
What makes chicken crispy baking soda or baking powder?
While it’s true that baking soda may help make chicken crispier, baking powder is the better all-around option. In order to get that extra crispiness without altering the flavor of the chicken, baking powder is the way to go.
Does baking powder make chicken crispy?
As it turns out, baking powder has many more uses than only in the kitchen. Proteins in the skin are more easily degraded by the somewhat alkaline combination, leading to a crispier, more uniformly browned finish.
4.Crispy Chicken Salad with Honey Mustard Dressing
Crispy Chicken Salad with Honey Mustard Dressing
All of your favorites are included in this crispy chicken salad, which is then drizzled with the ideal amount of sweet, tangy honey mustard sauce. This salad, which I loved growing up, has now been turned paleo! To make it just like the classic, crispy grain-free "breaded" chicken is combined with greens, bacon, diced eggs, tomatoes, and avocado.
Ingredients
- dressing:
- 2 tablespoons raw honey melted if firm *see notes for Whole30
- 1/4 cup stone ground mustard or any mustard of your choice
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons olive oil or avocado oil
- sea salt and black pepper to taste
- chicken:
- 1 lb boneless skinless chicken breasts sliced into strips
- 3/4 cup blanched almond flour
- 1/4 cup arrowroot flour or tapioca
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg whisked
- 3-4 tablespoons refined coconut oil or avocado
- salad:
- 4-6 slices nitrate free bacon cooked and crumbled**
- 1 medium avocado sliced
- 4 large eggs hardboiled and sliced***
- 3/4 cup cherry tomatoes halved
- 5 oz container salad greens or the equivalent fresh greens
Instructions
- Getting dressed: I like to get this ready first. For the version with honey, combine all ingredients in a bowl aside from the oil with a whisk, and then gradually add the oil while still whisking.
- In a high speed blender or food processor, combine the ingredients for the Whole30 version and mix until completely smooth. Add the oil in a gentle stream while the mixer is still running until everything is mixed. Add salt and pepper after tasting.
- the salad:
- Before preparing the chicken, have the bacon and eggs cooked, crumbled, sliced, and prepared.
- In a small bowl, combine the arrowroot and almond flours with the salt and pepper. The egg should be whisked with a teaspoon of water in a different shallow bowl. Add a small amount of more sea salt and pepper to the chicken.
- Oil is added to a big skillet that is already hot over medium-high heat. A piece of chicken should be dipped in the egg, shake off the excess, then coated with the dry mixture before being placed in the sizzling hot skillet (if the oil isn't hot enough, the breading will melt and fall off). Continue by using all of the chicken.
- Cook for about 3 minutes, turning the food occasionally, until the surface is golden brown. To prevent losing the breading, carefully rotate the object using tongs. Depending on thickness, cook for 5 minutes total on the second side, or until golden brown and thoroughly done.
- Slice the chicken into bite-sized pieces after removing it to a cutting board and letting it cool somewhat.
- Assemble the salad by placing the greens, bacon, sliced eggs, tomatoes, avocado, and chicken in a large serving bowl. Serve immediately with dressing drizzled over or on the side for dipping. Drizzle with dressing. Enjoy!
Notes
*Use 1/4 cup packed, pitted, and softened medjool dates along with 2 1/2 tablespoons water for the Whole30 version.
**I prefer to bake my bacon; set it on a baking sheet coated with paper and bake for 15 to 18 minutes at 400°F, depending on the type of bacon and your preferences. On paper towels, drain.
***I hard boil eggs by placing them in a medium saucepan, covering them with water, and then bringing the water to a boil. Cut the heat off and cover. After 13 to 15 minutes of steaming in the covered saucepan, remove the eggs and cool them in a bowl of ice water before peeling.
| Amount Per Serving | ||
|---|---|---|
| Calories | 573 | |
| % Daily Value* | ||
| Total Fat 43 g | 66 % | |
| Saturated Fat 14 g | 70 % | |
| Trans Fat 0 g | ||
| Cholesterol 226 mg | 75 % | |
| Sodium 643 mg | 27 % | |
| Total Carbohydrate 20 g | 7 % | |
| Dietary Fiber 5 g | 21 % | |
| Total Sugars 8 g | ||
| Includes 6 g Added Sugars | ||
| Protein 30 g | 60 % | |
| Vitamin D 1 Вµg | 6 % |
|---|---|
| Calcium 70 mg | 7 % |
| Iron 2 mg | 13 % |
| Potassium 800 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
Nutrition claims: high Fiber * low Carb * dairy Free * gluten Free * wheat Free * peanut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 43 g | 66 % |
|---|---|---|
| Saturated | 14 g | 70 % |
| Trans | 0 g | – |
| Monounsaturated | 15 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 20 g | 7 % |
| Fiber | 5 g | 21 % |
| Total Sugars | 8 g | – |
| Added Sugars | 6 g | – |
| Protein | 30 g | 60 % |
| Cholesterol | 226 mg | 75 % |
| Sodium | 643 mg | 27 % |
| Calcium | 70 mg | 7 % |
| Magnesium | 67 mg | 16 % |
| Potassium | 800 mg | 17 % |
| Iron | 2 mg | 13 % |
| Zinc | 2 mg | 16 % |
| Phosphorus | 392 mg | 56 % |
| Vitamin A | 159 Вµg | 18 % |
| Vitamin C | 15 mg | 17 % |
| Thiamin (B1) | 0 mg | 18 % |
| Riboflavin (B2) | 0 mg | 33 % |
| Niacin (B3) | 9 mg | 57 % |
| Vitamin B6 | 1 mg | 68 % |
| Folate (Equivalent) | 62 Вµg | 16 % |
| Folate (Food) | 62 Вµg | – |
| Vitamin B12 | 1 Вµg | 27 % |
| Vitamin D | 1 Вµg | 6 % |
| Vitamin E | 3 mg | 22 % |
| Vitamin K | 211 Вµg | 176 % |
Source: https://www.paleorunningmomma.com/crispy-chicken-salad-honey-mustard-dressing/
Also interesting about Crispy Chicken Salad:
When frying chicken do you dip in egg or flour first?
Common breading methods include dunking the food in flour, then egg wash, and lastly bread crumbs. The flour binds to the food, the egg to the flour, and the breadcrumbs to the egg, making this a foolproof method.
Is it better to use flour or breadcrumbs for fried chicken?
Achieve a golden crisp by dredging the chicken thighs in flour before coating them in eggs. And repeat the process with the rest of the food to ensure a great crispness.
5.Honey Mustard Chicken Salad
Honey Mustard Chicken Salad
Ingredients
- 1 pound chicken breast tenders sliced in half lengthwise to create thinner strips
- Salt
- Black pepper
- 1 cup all-purpose flour
- 2 eggs whisked
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- Vegetable oil for shallow frying
- 3 hearts romaine chopped into bite-size pieces
- 1 ½ cups cherry tomatoes halved or quartered
- ½ cup toasted sliced almonds
- ¼ cup chopped cilantro leaves
- Honey Mustard Dressing Ingredients:
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup apple cider vinegar
- 3 tablespoons heaping, honey
- 2 tablespoons Dijon mustard
- 1 clove garlic peeled and smashed
- 1 teaspoon heaping, dried tarragon leaves
- ¾ teaspoon plus a pinch, salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Instructions
- To get everything ready and arranged for usage, start by gathering and preparing the components for your honey mustard dressing in accordance with the above ingredient list.
- To make the honey mustard dressing, combine all of the ingredients in a food processor's bowl and process until the mixture is smooth and creamy, just a few seconds. (Alternatively, if you'd like, you can combine the ingredients in a bowl while whisking; just be sure to mince or press the garlic clove.) 14 cup of the dressing should be left aside.
- Next, gather and prepare all of the salad's ingredients in accordance with the above ingredient list so that they are prepared and easy to find.
- Sliced chicken breast tenders should be put in a basin with the reserved 14 cup of honey mustard dressing to marinate. The chicken should be marinated for at least 15 minutes, or perhaps a few hours, if you like.
- Allow the extra honey mustard sauce to drip off the chicken strips before shallow frying them. Prepare your dredging station by getting out a shallow bowl for the flour, one for the whisked eggs, one for the panko and parmesan, and a shallow bowl for the finished product.
- Place the coated chicken onto a plate or tray to hold after dipping the chicken strips in the flour, eggs, and panko-parmesan mixtures. Continue until the entire bird is covered.
- Turn the heat to medium-high and add enough oil to a big skillet or pan to cover the bottom by about 2" (enough to shallow fry). A couple of the breaded chicken strips should be added to the hot oil once it is hot, and they should be fried for two to three minutes on each side, or until golden brown and cooked through. Continue until every strip has been fried.
- Cut the strips into bite-sized pieces once they have cooled a little.
- To prepare and serve the salad, combine the chopped romaine leaves with the cherry tomatoes, sliced almonds, cilantro, and preferred amount of dressing in a big bowl. After evenly dividing the salad among plates, toss to coat, and then top with part of the crispy chicken and sprinkle with additional dressing, if preferred..
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,193 | |
| % Daily Value* | ||
| Total Fat 82 g | 126 % | |
| Saturated Fat 16 g | 78 % | |
| Trans Fat 0 g | ||
| Cholesterol 158 mg | 53 % | |
| Sodium 1,343 mg | 56 % | |
| Total Carbohydrate 80 g | 27 % | |
| Dietary Fiber 10 g | 42 % | |
| Total Sugars 19 g | ||
| Includes 13 g Added Sugars | ||
| Protein 38 g | 77 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 439 mg | 44 % |
| Iron 7 mg | 37 % |
| Potassium 1,164 mg | 25 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Show more information about calories
Nutrition claims: high Fiber * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 82 g | 126 % |
|---|---|---|
| Saturated | 16 g | 78 % |
| Trans | 0 g | – |
| Monounsaturated | 37 g | – |
| Polyunsaturated | 23 g | – |
| Carbs | 80 g | 27 % |
| Fiber | 10 g | 42 % |
| Total Sugars | 19 g | – |
| Added Sugars | 13 g | – |
| Protein | 38 g | 77 % |
| Cholesterol | 158 mg | 53 % |
| Sodium | 1,343 mg | 56 % |
| Calcium | 439 mg | 44 % |
| Magnesium | 136 mg | 32 % |
| Potassium | 1,164 mg | 25 % |
| Iron | 7 mg | 37 % |
| Zinc | 3 mg | 29 % |
| Phosphorus | 635 mg | 91 % |
| Vitamin A | 948 Вµg | 105 % |
| Vitamin C | 18 mg | 20 % |
| Thiamin (B1) | 1 mg | 60 % |
| Riboflavin (B2) | 1 mg | 62 % |
| Niacin (B3) | 10 mg | 63 % |
| Vitamin B6 | 0 mg | 28 % |
| Folate (Equivalent) | 392 Вµg | 98 % |
| Folate (Food) | 310 Вµg | – |
| Vitamin B12 | 1 Вµg | 32 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 9 mg | 62 % |
| Vitamin K | 229 Вµg | 191 % |
Source: https://thecozyapron.com/honey-mustard-chicken-chopped-salad/
Also interesting about Crispy Chicken Salad:
Is cornstarch good for crispy chicken?
To get the crispiest fried chicken, cornstarch is a must-have ingredient. For that extra crispiness, many Asian fried chicken recipes call for cornstarch. The best crunch comes from a mixture of flour and cornstarch.
Do you season the flour or breadcrumbs?
Common sense dictates that you season both the flour and breadcrumb coatings. Adding salt and pepper to the first breading is the only method to season the outer layer of the dish. Add salt and pepper to the flour, or season the food before dredging it.
