Chicken Strip Salad Recipe

Wash and thoroughly dry the romaine and baby greens. Place the torn/chopped romaine and mixed greens in a large salad bowl.

Add the halved tomatoes, sliced cucumber, shredded cheddar, and croutons to the bowl. Gently toss to combine once dressing is added.

Prepare chicken

If using breasts, slice into 1/2-inch strips or use tenderloins. Pat dry with paper towels.

Set up breading stations

In one shallow dish combine flour with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp paprika. In a second bowl whisk eggs with milk/buttermilk. In a third bowl combine panko breadcrumbs with remaining 1/4 tsp garlic powder, 1/4 tsp paprika and 1/4 tsp black pepper.

Bread the chicken

Dredge each chicken strip in the seasoned flour, shake off excess, dip into beaten egg, then press into the breadcrumbs to coat thoroughly. Place on a sheet tray and let rest 5 minutes for the coating to adhere.

Fry the chicken

Heat a heavy skillet over medium-high and add oil to reach about 1/8–1/4 inch depth (or enough for shallow frying). When oil reaches 350°F (or a sizzle test with a breadcrumb shows steady bubbling), add strips in a single layer without crowding. Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper-towel-lined plate and rest 3 minutes. Cut larger strips into bite-sized pieces if desired.

Marinate chicken

If using breasts, slice into 1/2-inch strips or use tenderloins. Combine olive oil, lemon juice, minced garlic, smoked paprika, salt and pepper in a bowl. Toss chicken in the marinade and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Grill the chicken

Preheat a grill or grill pan to medium-high and oil the grates. Grill strips 3–4 minutes per side (depending on thickness) until char marks appear and internal temperature reaches 165°F. Remove and let rest 3 minutes, then slice into bite-sized pieces if necessary.

In a small jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

Choose either the hand-breaded or char-grilled cooked chicken (or offer both). Arrange the cooked chicken strips over the prepared salad base.

Drizzle desired amount of vinaigrette over the salad (start with about 2–3 tablespoons) and gently toss to coat the greens, or serve dressing on the side.

Sprinkle chopped parsley or chives over the top and add lemon wedges to the plate for optional squeezing. Serve immediately while chicken is warm and crispy or charred.