Grilled Or Breaded Chicken Salad Recipe

Rinse and spin or pat dry the salad greens. Place greens in a large salad bowl and refrigerate until ready to assemble.

Peel and segment the orange over a small bowl to catch juices, then slice segments if large. Peel (optional) and thinly slice the cucumber. Cut the tomato into wedges or dice. Crumble the queso fresco. Slice the avocado just before assembling and keep with a squeeze of lime to slow browning.

If using chicken breasts that are thick, butterfly or pound them to an even thickness of about 1/2 inch for even cooking (use plastic wrap and a meat mallet or rolling pin). Pat the chicken dry with paper towels.

Season

Brush both sides of the chicken with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Grill

Heat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill the chicken 4–6 minutes per side, until a thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly across the grain.

Prepare Breading Station

Put the flour in a shallow dish and season with a pinch of salt and pepper. In a second dish, whisk the egg with the milk. In a third dish, combine panko breadcrumbs with paprika and garlic powder.

Coat Chicken

Dredge each chicken breast first in flour, shaking off excess, then dip into the egg wash, and press firmly into the panko mixture to coat completely. Set coated breasts on a plate.

Pan-Fry

In a large skillet, heat 2 tablespoons vegetable or neutral oil over medium heat until shimmering. Add the breaded chicken and cook 4–6 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 and let rest 5 minutes, then slice thinly.

In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, acid (lime), or honey to preference.

Toss the prepared salad greens gently with half of the dressing to lightly coat (add more dressing as needed to taste). Arrange the dressed greens on a platter or divide among plates.

Evenly distribute orange segments, cucumber slices, tomato pieces, crumbled queso fresco, and avocado slices over the greens.

Top each salad with sliced grilled or sliced breaded chicken. Drizzle any remaining dressing over the chicken and salad.

Garnish with chopped cilantro or parsley and serve with lime wedges on the side.