Pelican Chicken Salad Recipe

Wash and dry the lettuce thoroughly. Chop the romaine and tear the green leaf (or butter) into bite-sized pieces. Place in a large serving bowl or divide between two plates.

Slice the cucumber into half-moons, quarter the Roma tomatoes, and thinly slice the red onion. Scatter cucumbers, tomatoes, and red onion over the lettuce evenly.

Sprinkle the shredded cheddar-jack cheese and croutons over the top. Hold dressing until plating.

Prep and marinate

Pat chicken breasts dry. In a small bowl whisk olive oil, garlic powder, smoked paprika, kosher salt, black pepper and lemon juice. Rub the mixture over both sides of the chicken and let rest 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and let rest 5 minutes, then slice into 1/4‑inch strips or bite-sized pieces.

Arrange sliced grilled chicken over the prepared salad. Season lightly with additional salt and pepper, and serve with chosen dressing on the side.

Marinate

Place the chicken breasts in a shallow bowl or zip-top bag. Pour buttermilk and hot sauce over the chicken, making sure it is coated. Refrigerate at least 30 minutes (or up to 4 hours) to tenderize and flavor.

Dredge

In a shallow dish combine flour, cornstarch, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture, pressing to form an even coating. For extra crunch, double-dredge: dip back into buttermilk briefly and recoat in flour mixture.

Fry

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch and heat over medium-high to 350°F (175°C). Carefully add coated chicken and fry 3–5 minutes per side (depending on thickness) until golden brown and crisp and internal temperature reads 165°F (74°C). Do not overcrowd the pan; fry in batches if needed. Transfer to a wire rack set over a baking sheet to drain and rest 3–5 minutes. Slice into strips or bite-sized pieces.

Place the crispy chicken on top of the salad, season lightly with salt and pepper, and serve with the chosen dressing on the side.

Offer dressing choices (ranch, balsamic vinaigrette, or honey mustard). Drizzle about 2 tablespoons (or 1/4 cup if desired) over each plated salad or serve on the side for guests to add.

Garnish each salad with a lemon wedge if using and a light crack of freshly ground black pepper. Taste and add salt if needed.