CRISPY CHICKEN SALAD Recipe
buttermilk chicken tenders, egg, tomatoes, mozzarella, artichoke hearts, avocado, honey mustard, white balsamic vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Marinate Chicken
In a bowl, combine the buttermilk, salt, and black pepper. Add the chicken tenders, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
Prepare Breading
In a shallow dish, place the flour. Whisk the egg in another bowl.
Bread Chicken
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dip each piece into the flour, then into the beaten egg, and back into the flour to create a crispy coating.
Fry Chicken
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the breaded chicken tenders in batches and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Assemble Salad
In a large bowl, combine the tomatoes, mozzarella, artichoke hearts, and diced avocado. Toss with honey mustard dressing and white balsamic vinaigrette.
Serve
Top the salad with the crispy chicken tenders. Serve immediately.
