Fried Chicken Finger Salad Recipe
Pecans, tomatoes and cheddar.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Fried Chicken Fingers
Salad Toppings
Dressing
Method
Prepare Salad Base
- 1
Wash and Chop Vegetables
Rinse the romaine lettuce under cold water, then chop it into bite-sized pieces. Halve the cherry tomatoes and slice the cucumber into thin rounds.
- 2
Combine Salad Base
In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and sliced cucumber. Set aside.
Cook Fried Chicken Fingers
- 3
Prepare Chicken
Cut the chicken breast into strips. Season with salt and black pepper.
- 4
- 5
Bread the Chicken
Dip each chicken strip first into the flour, shaking off excess, then into the egg, and finally coat with bread crumbs.
- 6
Fry the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken strips and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Assemble Salad
- 7
Add Toppings
Slice the cooked chicken fingers into bite-sized pieces and add them to the salad bowl. Top with shredded cheddar cheese and pecans.
- 8
Make Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to taste.
- 9
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients.
