Crispy Chicken Salad Recipe
Recipe information
Make Crispy Chicken Salad in just 45m. This seasons blend of greens we are naming “café greens” in anticipation of our new restaurant in development, that this will be a new salad for. A fresh mix of carrot, radicchio, kale, romaine and red leaf lettuces with hard boiled hens egg, roasted pancetta (Italian bacon), smoked and candied peanuts, heirloom cherry tomatoes and our homemade version of ranch dressing. Topped with a honey herb brined chicken breast, that has been hand dipped in spice seasoned flour and buttermilk then fried until crispy.
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Ingredients
Salad Ingredients
Salad Preparation
1. Prepare the Chicken
Brine the chicken breasts in a mixture of honey, herbs, and water for at least 2 hours. Once brined, dip the chicken in buttermilk and then coat with spice seasoned flour.
2. Fry the Chicken
Heat oil in a frying pan over medium heat. Once hot, add the coated chicken breasts and fry until golden brown and crispy, about 6-8 minutes per side. Remove and let rest.
3. Prepare the Salad
In a large bowl, combine the café greens mix, chopped hard boiled eggs, roasted pancetta, smoked and candied peanuts, and halved heirloom cherry tomatoes.
4. Dress the Salad
Drizzle the ranch dressing over the salad mixture and toss gently to combine.
5. Serve
Slice the fried chicken and place on top of the salad. Season with salt and pepper to taste and serve immediately.
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