Crispy Chicken Salad Recipe
Crispy chicken tenders served warm with red onion, mushroom & diced tomato over iceberg lettuce.
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Ingredients
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Chicken Tenders
Salad
Dressing (optional)
Method
Prepare Chicken Tenders
- 1
Set Up Breading Station
In three separate shallow bowls, place the flour in the first, whisk the eggs in the second, and place the panko breadcrumbs mixed with salt, black pepper, garlic powder, and paprika in the third.
- 2
Bread the Chicken
Dip each chicken tender first in the flour, shaking off excess, then in the egg, allowing excess to drip off, and finally in the breadcrumbs, pressing gently to adhere.
- 3
Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the breaded chicken tenders in batches, cooking for 4-5 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate.
Prepare Salad
- 4
- 5
Assemble the Salad
In a large bowl, combine the chopped iceberg lettuce, sliced red onion, sliced mushrooms, and diced tomato. Toss gently to mix.
Make Dressing (optional)
- 6
Combine Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper until well combined.
Serve
- 7
Plate the Salad
Divide the salad mixture among serving plates and top with the crispy chicken tenders. Drizzle with dressing if desired.
- 8
Enjoy
Serve immediately while the chicken is still warm and crispy.