Fried Chicken Salad Recipe
butter lettuce, tenders, tomato, cheddar, grilled corn, cornbread croutons, ranch
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Ingredients
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Salad Base
Chicken Tenders
Cornbread Croutons
Dressing
Method
Prepare the Salad Base
- 1
Wash and Tear Lettuce
Wash the butter lettuce thoroughly under cold water. Tear it into bite-sized pieces and place it in a large salad bowl.
- 2
Chop Tomato
Dice the medium tomato and add it to the bowl with the lettuce.
- 3
Add Cheese and Corn
Grate the cheddar cheese and add it to the salad bowl along with the grilled corn.
Cook Chicken Tenders
- 4
- 5
Bread the Chicken
Coat each chicken tender in flour, dip it in the egg mixture, and then coat it with breadcrumbs.
- 6
Fry the Chicken
In a large skillet, heat the oil over medium-high heat. Once hot, carefully add the breaded chicken tenders and fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Make Cornbread Croutons
- 7
Prepare Cornbread
Cut the cornbread into small cubes. Preheat the oven to 375°F (190°C).
- 8
Toast Croutons
Toss the cornbread cubes with olive oil and salt. Spread them out on a baking sheet and bake for about 10-15 minutes until crispy and golden.
Assemble Salad
- 9
Combine Ingredients
Once the chicken is cooked and the croutons are ready, add the fried chicken tenders on top of the salad base.
- 10
Add Croutons and Dressing
Sprinkle the cornbread croutons over the top of the salad and drizzle with ranch dressing. Toss gently to combine.
