Grilled/ Fried Chicken Salad Recipe

Marinate chicken

Pat chicken thighs dry with paper towels. In a bowl, whisk together buttermilk, minced garlic, hot sauce (if using), 1 tsp salt and 1/2 tsp black pepper. Submerge chicken in the marinade, cover and refrigerate for at least 30 minutes and up to 4 hours. If you prefer quicker, 30 minutes is sufficient.

Prepare dredge (for fried)

In a shallow dish combine the flour, cornstarch, smoked paprika, garlic powder, onion powder and cayenne. Mix well so seasoning is evenly distributed.

Fry the chicken (optional - for fried version)

If frying, pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a drop of batter sizzles on contact. Remove chicken from marinade letting excess drip off, then dredge in the seasoned flour mixture, pressing to adhere. Shake off excess and fry in batches for 5–7 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to keep crisp and rest 5 minutes.

Grill the chicken (optional - for grilled version)

If grilling, preheat grill or grill pan to medium-high and brush chicken lightly with 1 tbsp olive oil. Remove excess marinade, season lightly with a pinch of salt and pepper, and grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Rest 5 minutes, then slice into strips.

Choose either the fried or grilled method. After resting, slice or chop chicken into bite-sized pieces suitable for topping the salad.

While the chicken marinates (or cooks), rinse and spin dry the mixed greens. Place greens in a large serving bowl or divide among individual plates.

Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrots and sliced avocado on top of the greens. Toss gently if plating family-style or leave arranged for a composed presentation.

Scatter the crumbled feta or shaved Parmesan and toasted chopped nuts over the salad. Sprinkle chopped fresh herbs for aroma and color.

Make the dressing

In a small bowl or jar combine 2 tbsp Greek yogurt, 1 tsp Dijon mustard, 1 tbsp white wine vinegar (or lemon juice), 1 tsp honey, 1/4 cup olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning or acidity as needed.

Just before serving, drizzle desired amount of dressing over the salad (about 2–3 tbsp per serving) and toss gently to coat. Alternatively serve dressing on the side for guests to dress individually.

Top the dressed greens with sliced warm grilled chicken or crispy fried chicken pieces. Garnish with extra herbs and a final grind of black pepper.

Serve immediately so the fried chicken remains crisp and the avocado stays fresh. Leftovers: store dressing separately and keep chicken chilled (reheat grilled chicken gently; fried chicken will lose crispness).