Chicken Salad Recipe
Choose between fried chicken tenders or grilled chicken breast, atop mixed greens, carrots, roma tomatoes, cucumbers, avocado, craisins and sliced almonds. Served with 2 hushpuppies, lemon, and your choice of dressing.
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.
Chicken
Salad Base
Hushpuppies
Dressing and Garnish
Method
Cook the Chicken
- 1
- 2
Grilled Chicken Breast
If using grilled chicken, preheat grill to medium-high heat. Season chicken breast with olive oil, salt, and pepper. Grill for 6-8 minutes on each side until internal temperature reaches 165°F. Remove from grill and let cool before slicing.
Prepare the Salad
- 3
Mix Salad Ingredients
In a large bowl, combine mixed greens, shredded carrots, diced roma tomatoes, sliced cucumbers, diced avocado, craisins, and sliced almonds. Toss gently to mix all ingredients evenly.
Make Hushpuppies
- 4
Combine Ingredients
In a mixing bowl, combine cornmeal, flour, baking powder, and salt. In another bowl, mix milk, egg, and chopped onion. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- 5
Fry Hushpuppies
Heat vegetable oil in a deep frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Assemble the Salad
- 6
Plate the Salad
On a large plate, arrange the mixed salad base. Top with sliced chicken (fried or grilled). Serve with hushpuppies on the side, a wedge of lemon, and your choice of dressing.
