Fried Chicken Salad Recipe
Crispy fried chicken over mixed greens. Tomatoes, red onion and cucumber tossed with icebox dressing. Cheddar biscuit croutons and fresh herbs
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Ingredients
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Fried Chicken
Salad Base
Icebox Dressing
Cheddar Biscuit Croutons
Method
Fried Chicken
- 1
Marinate the Chicken
In a bowl, soak the chicken breasts in buttermilk for at least 30 minutes to tenderize and flavor the meat.
- 2
Prepare the Breading
In a shallow dish, mix together flour, salt, black pepper, and paprika.
- 3
Bread the Chicken
Remove the chicken from buttermilk, allowing excess to drip off. Dredge in the flour mixture, ensuring it's well coated.
- 4
Fry the Chicken
In a large skillet, heat oil over medium-high heat. Once hot, add the chicken and fry for 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Salad Assembly
- 5
Prepare the Vegetables
While the chicken cooks, wash and chop mixed greens, halved cherry tomatoes, sliced red onion, and diced cucumber.
- 6
Combine Salad Ingredients
In a large bowl, combine the mixed greens, tomatoes, red onion, and cucumber. Toss gently to mix.
Icebox Dressing
- 7
Make the Dressing
In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, dijon mustard, garlic powder, salt, pepper, and fresh herbs until smooth.
- 8
Dress the Salad
Add the dressing to the salad and toss well to coat all ingredients.
Cheddar Biscuit Croutons
- 9
Make the Dough
In a bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and milk until just combined.
- 10
Bake the Croutons
Preheat the oven to 400°F (200°C). Drop spoonfuls of the dough onto a baking sheet and bake for 12-15 minutes or until golden brown.
- 11
Cool and Crumble
Allow the biscuits to cool slightly, then crumble them on top of the salad before serving.
