Springfield Salad Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 3–4 strips about 1-inch wide to make 'fingers.' Pat dry with paper towels.

Season flour

Combine the all-purpose flour with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika in a shallow dish and stir to combine.

Make egg wash

In a second shallow bowl, whisk together the 2 large eggs and 3 tablespoons milk until smooth.

Prepare breadcrumb mixture

In a third shallow dish combine the panko breadcrumbs with the grated Parmesan (if using) and a pinch of the remaining salt and pepper.

Dredge chicken

Working one piece at a time, dredge each chicken strip first in the seasoned flour (shake off excess), then dip into the egg wash, then press into the breadcrumb mixture to coat evenly. Place coated strips on a plate while you heat the oil.

Cook (frying)

Heat a large skillet over medium-high heat and add about 3–4 tablespoons vegetable oil. When oil is shimmering but not smoking, add the chicken fingers in a single layer without crowding. Cook 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate to drain.

Cook (baking, alternate)

Preheat oven to 425°F (220°C). Place coated chicken fingers on a parchment-lined baking sheet and brush or spray lightly with oil. Bake 12–15 minutes, flipping once halfway, until golden and internal temperature reaches 165°F (74°C).

Keep warm

If making ahead, keep cooked chicken fingers in a single layer on a sheet pan in a 200°F (95°C) oven for up to 20 minutes to maintain crispness.

Prepare vegetables

Wash and thoroughly dry the mixed greens. Halve the cherry tomatoes, slice the cucumber, thinly slice the red onion, and shred the carrots if not pre-shredded.

Assemble salad

In a large bowl or on individual plates, arrange 6 cups mixed greens. Distribute cherry tomatoes, cucumber slices, red onion, shredded carrots, crumbled bacon (if using), and shredded cheese (if using) evenly over the greens.

Top with chicken

Place 3–4 warm chicken fingers over each salad (adjust quantity per serving). If serving family-style, arrange chicken fingers over the central bowl of greens.

Serve with dressing

Offer guests their choice of dressing (ranch, honey mustard, or balsamic vinaigrette). Drizzle about 2 tablespoons dressing per salad plate, or serve dressings on the side. Garnish with a lemon wedge if desired.

Taste and adjust: if desired, sprinkle a pinch of salt and freshly ground black pepper over each plated salad. Serve immediately while chicken is warm and crispy.