Fried Chicken Breast Salad Recipe
Ranch or Italian Dressing
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Ingredients
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For the Fried Chicken
For the Salad
Method
For the Fried Chicken
- 1
Prepare the Chicken
In a bowl, combine buttermilk, salt, black pepper, and garlic powder. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Bread the Chicken
In a shallow dish, place the all-purpose flour. In another bowl, beat the eggs. Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in flour, then dip into the eggs, and finally coat again with flour. Set aside.
- 3
Fry the Chicken
In a large skillet, heat the cooking oil over medium-high heat. Once hot, carefully place the breaded chicken breasts in the skillet. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C). Once done, transfer to a paper towel-lined plate to drain excess oil.
For the Salad
- 4
Prepare the Salad
While the chicken is frying, wash and dry the mixed salad greens. Chop the cucumber and red onion. Slice the cherry tomatoes in half.
- 5
Assemble the Salad
In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion. Toss gently to mix.
- 6
Add Chicken and Dressing
Once the chicken is fried and slightly cooled, slice it into strips and place on top of the salad. Drizzle with ranch or Italian dressing to taste. Serve immediately.