Popcorn Chicken Salad Recipe

Dinner Salads

1. 1

   Prepare popcorn chicken

   Cut chicken into bite-sized pieces. In a bowl, toss chicken pieces with cornstarch, garlic powder, paprika, salt, and black pepper to coat evenly.

2. 2

   Fry chicken

   Heat vegetable oil in a deep skillet or fryer to about 350°F (177°C). Fry chicken pieces in batches until golden brown and cooked through, 3–4 minutes per batch. Transfer to a rack or paper towels to drain.

3. 3

   Make house dressing

   In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey. Season with salt and pepper to taste. Set aside.

4. 4

   Make Caesar dressing

   In a separate bowl, whisk mayonnaise, lemon juice, Dijon mustard, minced garlic, grated parmesan, Worcestershire sauce, and salt and pepper to taste. Adjust acidity with lemon juice if needed.

5. 5

   Prepare greens and veggies

   Rinse romaine and mixed greens; pat dry. Halve cherry tomatoes, slice cucumber, and thinly slice red onion. Cut avocado into chunks.

6. 6

   Assemble salad base

   In a large serving bowl, combine greens with corn kernels, cherry tomatoes, cucumber, red onion, avocado, shredded cheddar, and croutons. Toss lightly.

7. 7

   Plate and dress

   Divide the greens mixture among bowls. Top each with popcorn chicken pieces. Serve with house dressing and Caesar dressing on the side or drizzle lightly over the salad as desired. Garnish with extra parmesan if liked.