Crispy Chicken Salat Recipe

Rinse and dry the mixed salad greens thoroughly. Place in a large salad bowl and chill briefly while you prepare other components.

Halve the cherry tomatoes, slice the cucumber into thin rounds and thinly slice the red onion. Add tomatoes, cucumber and onion to the bowl with the greens just before serving to keep them crisp.

Bacon

Heat a small skillet over medium. Add the diced bacon and cook, stirring occasionally, until crisp and golden, 6–8 minutes. Transfer bacon with a slotted spoon to a paper towel–lined plate to drain. Reserve about 1 tsp bacon fat to toss with croûtons if desired.

Place croûtons and shaved cheese in separate small bowls; add to salad just before plating so they remain crunchy. Sprinkle crispy bacon over the finished salad.

Slice each chicken breast into 3–4 long strips, about 1–1.5 cm thick, to yield 8–10 strips total.

In a shallow bowl combine buttermilk with 0.25 tsp salt and 0.25 tsp black pepper. Submerge chicken strips, cover, and marinate in the refrigerator for 20–30 minutes (or up to 2 hours). This tenderizes and flavors the meat.

While chicken marinates, set up a three-stage breading station: bowl 1 — flour seasoned with 0.5 tsp salt, 1 tsp smoked paprika, 0.5 tsp onion powder and 0.5 tsp garlic powder; bowl 2 — beaten egg; bowl 3 — panko breadcrumbs mixed with 0.5 tsp smoked paprika and a pinch of black pepper.

Remove chicken from buttermilk, letting excess drip off. Dredge each strip in the seasoned flour, shake off excess, dip in beaten egg, then press into the panko to coat thoroughly. Place breaded strips on a wire rack while heating the oil.

Pour vegetable oil into a large heavy skillet or frying pan to a depth of about 0.5–1 cm (or use a deep fryer). Heat to 175°C (350°F). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown steadily without smoking.

Fry the chicken strips in batches, being careful not to overcrowd the pan. Cook 3–4 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Transfer cooked strips to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (90–100°C) if needed.

If you prefer a lighter version, bake at 200°C (400°F) on a lined baking sheet sprayed with oil for 12–15 minutes, turning once, until golden and cooked through.

In a small bowl whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, 0.5 tsp salt and 0.25 tsp black pepper until smooth and emulsified. Taste and adjust seasoning; if too thick, thin with 1–2 tsp water or lemon juice.

Refrigerate the dressing until ready to assemble. Give it a final whisk before using.

Toss the salad greens, cherry tomatoes, cucumber and red onion gently with about half of the dressing to lightly coat (add more if desired).

Mound the dressed salad onto individual plates or a large platter. Arrange the warm crispy chicken strips on top.

Scatter shaved cheese, croûtons and crispy bacon over the salad. Drizzle remaining dressing over the chicken and salad or serve extra on the side.

Serve immediately so the chicken and croûtons remain crispy. Leftover dressing keeps refrigerated for up to 3 days.