Shredded Chicken / Crispy Chicken Recipe

Shredded chicken

Place 1 lb chicken breasts in a medium saucepan. Add 2 cups chicken stock (or water) and 1 tsp salt and 1 tsp pepper. Bring to a simmer over medium heat, cover, and reduce heat to low. Poach gently 12–15 minutes until cooked through (internal temp 165°F/74°C). Remove chicken to a cutting board and let rest 5 minutes, then shred with two forks or chop finely.

Crispy chicken

If making crispy chicken, pat 1 lb chicken pieces dry and slice into 1/2–3/4-inch strips or use cutlets. In a shallow bowl, whisk 1 egg with 2 tbsp milk. In another bowl, combine 3 tbsp flour, 1 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne (optional), 1/2 tsp salt and 1/2 tsp black pepper. Dip each chicken strip into egg wash, then dredge in the seasoned flour, pressing to adhere. Heat 1/2 cup vegetable oil in a skillet over medium-high heat until shimmering. Fry chicken strips in batches 2–3 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a rack or paper towel-lined plate and keep warm. Alternatively, bake at 425°F (220°C) for 12–15 minutes, flipping once, until crispy.

Prepare coating and pan as described above. Ensure oil temperature is medium-high for quick crisping; do not overcrowd pan. After frying, let strips rest 2–3 minutes to firm up before adding to salad.

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1/2 cup cooked corn (if using), and 1/2 cup rinsed black beans (if using). Toss gently to combine.

Preheat oven to 375°F (190°C) or use a skillet. Stack 2 (6-inch) flour tortillas and brush or spray lightly with 1 tbsp olive oil. Sprinkle lightly with 1/4 tsp salt. Cut into 1/4-inch strips. To bake: spread strips in a single layer on a sheet pan and bake 8–10 minutes, shaking pan halfway, until crisp and golden. To skillet-fry: heat 1 tbsp oil over medium and cook strips in a single layer 1–2 minutes per side until crisp. Cool on a rack so they stay crunchy. Reserve 1 cup shredded cheddar-jack for topping.

In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, 2 tbsp sour cream, 1 tbsp lime juice, 1 tsp minced chipotle in adobo and 1 tsp adobo sauce, 1 tsp minced garlic, and 1 tsp dried dill or chopped cilantro. Season with salt and black pepper to taste. Adjust thickness with additional buttermilk (1 tsp at a time) until desired pourable consistency is reached. Chill at least 10 minutes to let flavors meld.

If using fresh pico de gallo, drain any excess liquid so it doesn't water down the salad. Set 1/2 cup aside for topping.

Divide the prepared salad greens and vegetables among 4 plates or 2 large bowls (serves 4 as a side or 2 as an entrée). Top each portion with your choice of protein: about 4 oz shredded chicken or 4–5 crispy chicken strips per serving. Sprinkle 1/4 cup shredded cheddar-jack over each serving (adjust to preference). Spoon 2 tbsp chipotle ranch dressing over each portion (more on the side if desired). Add 2 tbsp salsa per serving and scatter a handful (about 1/4 cup) of tortilla strips for crunch.

Garnish with 1/2 tbsp chopped cilantro and a lime wedge. Serve immediately while crispy chicken and tortilla strips are still crunchy.