Fried / Grilled Chicken Salad Recipe

Marinate

Trim and pat chicken dry. Place chicken in a medium bowl or zip-top bag. Add buttermilk, garlic powder, smoked paprika, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat fully. Refrigerate for at least 30 minutes and up to 4 hours (30 minutes if short on time).

Coat

In a shallow dish combine all-purpose flour and cornstarch with remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Remove chicken from buttermilk, letting excess drip off, and dredge each piece in the flour mixture, pressing lightly so a thin even coating forms. Shake off excess.

Cook (Fry method)

Heat 2 to 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering and a small pinch of flour sizzles. Add chicken and cook 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to rest 5 minutes, then slice into strips.

Cook (Grill / Pan-Seared alternative)

If grilling or pan-searing instead of frying: brush chicken lightly with olive oil. Preheat grill to medium-high (or heat a heavy skillet over medium-high). Grill or sear 4–6 minutes per side until charred spots appear and internal temperature is 165°F (74°C). Let rest 5 minutes and slice. For a crispier exterior on stovetop, finish with 1 tablespoon oil in a hot skillet for 1–2 minutes per side after searing.

Whisk together olive oil, lemon juice, Dijon mustard, honey, apple cider vinegar, minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl or jar. Taste and adjust: add more honey if you want sweeter, more lemon for brightness. Shake or whisk until emulsified. Set aside.

In a large bowl toss the mixed greens with half of the dressing to lightly coat (reserve remaining dressing). Arrange greens on serving plates or a platter.

Distribute halved cherry tomatoes, sliced cucumber, thinly sliced red onion and avocado slices over the greens.

Place sliced fried or grilled chicken over the salad. Sprinkle crumbled feta (or blue cheese), toasted almonds or pepitas, and chopped fresh herbs across the top.

Drizzle remaining dressing over the chicken and plates (or serve on the side). Season with additional salt and pepper to taste and serve immediately.