Chicken Bacon Salad Recipe
Tossed greens topped with chicken katsu, tomatoes, onions, shredded cheddar, bacon bits. Served with ranch 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.
Salad Base
Chicken Katsu
Dressing
Method
Prepare Chicken Katsu
- 1
Pound the Chicken
Start by preparing the chicken. Place chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet.
- 2
Set Up Breading Station
Set up a breading station with three shallow bowls: one with all-purpose flour, one with a beaten egg, and one with panko breadcrumbs mixed with salt and pepper.
- 3
Bread the Chicken
Coat each chicken breast in flour, shaking off the excess, then dip in the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 4
Cook the Chicken
In a large skillet, heat vegetable oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through.
- 5
Assemble the Salad
- 6
Combine Salad Greens
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, and thinly sliced red onions.
- 7
Add Cheese and Bacon
Sprinkle the shredded cheddar cheese and bacon bits over the salad mixture.
- 8
Add Chicken Katsu
Place the sliced chicken katsu on top of the salad.
- 9
Add Dressing
Drizzle ranch dressing over the top just before serving.
