Pittsburgh Chicken Salad Recipe

Wash and dry romaine lettuce thoroughly. Chop or tear into bite-sized pieces and place in a large mixing bowl.

Peel (optional) and slice cucumber into half-moons. Dice the tomato into medium pieces. Thinly slice the red onion. Add cucumber, tomato, and red onion to the bowl with the romaine and toss gently to combine.

Flatten the chicken breast to even thickness (about 3/4 inch) by pounding lightly between plastic wrap for even cooking.

In a small bowl combine olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Brush or rub the mixture evenly onto both sides of the chicken breast.

Preheat a grill or grill pan over medium-high heat. Once hot, grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear.

Remove the chicken from the heat and let rest for 5 minutes, then slice into thin strips or bite-sized pieces.

If frying: cut the potato into shoestring or matchstick fries (about 1/4 inch). Rinse in cold water to remove excess starch, then pat dry with paper towels.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the potatoes in batches for 3–4 minutes until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with kosher salt.

If baking: preheat oven to 425°F (220°C). Toss the cut, rinsed, and dried potatoes with 1–2 tbs olive oil and spread in a single layer on a baking sheet. Bake 20–25 minutes, turning once, until golden and crisp. Season with kosher salt.

Keep fries warm while assembling salad so they remain crispy when served.

Combine shredded cheddar and Monterey Jack cheeses in a small bowl and set aside until assembly.

In a small bowl whisk together mayonnaise, sour cream, white wine vinegar, Dijon mustard, honey, lemon juice, minced garlic, chopped parsley, salt, and black pepper until smooth and well combined.

Taste and adjust seasoning — add a little more vinegar for brightness, or a pinch more honey if you prefer sweeter. Refrigerate until ready to use (can be made up to 2 days ahead).

Assemble Salad

Divide the romaine, cucumber, tomato, and red onion among serving plates or one large platter.

Top each portion with sliced grilled chicken evenly.

Sprinkle the house blend cheese over the top.

Add a generous handful of fresh-cut fries on top of each salad so they stay crisp.

Drizzle French Riviera dressing over each salad (about 2–3 tbs per serving) or serve dressing on the side. Serve immediately so fries remain crunchy.