Pickle-fried Chicken Salad Recipe
Romaine, Pickle Fried Chicken, Avocado, Black Beans, Cherry Tomatoes, Charred Corn, Red Cabbage, Tortilla Strips, Jalapeños, Cilantro, Queso Fresco, Habanero Ranch.
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Ingredients
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Salad Base
Pickle Fried Chicken
Habanero Ranch Dressing
Method
Pickle Fried Chicken
- 1
Marinate Chicken
In a bowl, combine chicken breasts and pickle juice. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Prepare Breading Station
Set up three shallow bowls: one with flour mixed with salt and black pepper, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread Chicken
Remove chicken from pickle juice, letting excess liquid drip off. Dredge each piece in flour, dip in egg, then coat with panko breadcrumbs. Set aside.
- 4
Fry Chicken
In a large skillet, heat oil over medium-high heat. Fry chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Salad Assembly
- 5
Prepare Salad Ingredients
While chicken is frying, chop romaine lettuce, slice avocado, and prepare remaining salad ingredients (black beans, cherry tomatoes, charred corn, red cabbage, jalapeños, and cilantro).
- 6
Assemble Salad
In a large bowl, combine romaine, black beans, cherry tomatoes, charred corn, red cabbage, diced avocado, sliced jalapeños, and chopped cilantro. Toss well.
- 7
Add Chicken
Slice fried chicken into strips and place on top of the salad mixture.
Habanero Ranch Dressing
- 8
Prepare Dressing
In a small bowl, mix ranch dressing with finely chopped habanero pepper and lime juice. Adjust seasoning as necessary.
Final Assembly
- 9
Serve
Drizzle the habanero ranch dressing over the salad and top with tortilla strips and crumbled queso fresco. Serve immediately.
