Crispy Chicken Salad Recipe

Prepare chicken

If breasts are thick, butterfly or slice each breast into 2 thin cutlets (about 1/2-inch thick). Pat dry with paper towels.

Place buttermilk and hot sauce in a shallow bowl, whisk to combine. Add chicken pieces, turning to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

In a separate shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.

Remove chicken from buttermilk letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing so coating adheres. Place on a rack and let rest 10 minutes to set the crust.

Pour vegetable oil into a large skillet to a depth of about 1/3 inch and heat over medium-high until shimmering and a pinch of flour sizzles (approx. 350°F/175°C). Carefully add chicken pieces (do not overcrowd; cook in batches).

Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust time for thickness. Transfer to a paper-towel-lined plate or a wire rack; lightly season with a pinch of salt.

Let chicken rest 5 minutes, then slice into strips or bite-sized pieces for the salad.

Whisk together mayonnaise, Greek yogurt, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl until smooth.

If dressing is too thick, whisk in water 1 teaspoon at a time until desired consistency is reached. Taste and adjust seasoning or acidity with more lemon, salt, or honey as preferred.

In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, shredded carrots, and chopped cilantro (if using). Toss gently to combine.

Add sliced avocado and crumbled feta or shredded cheddar, then drizzle about half the dressing over the salad and toss lightly to coat. Reserve remaining dressing for serving.

Arrange dressed salad on plates or a large serving platter. Top with the warm crispy chicken strips.

Sprinkle tortilla strips or croutons on top for crunch, add extra black pepper and lemon wedges on the side. Serve immediately with remaining dressing.