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Ingredients
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Crispy Chicken
Salad
Method
Crispy Chicken Preparation
- 1
Prepare Chicken
Begin by patting the chicken breasts dry with paper towels. This helps achieve a crispy coating.
- 2
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess, then dip in the beaten eggs, and finally coat with bread crumbs. Ensure an even coating.
- 4
Heat Oil
In a large skillet, heat vegetable oil over medium heat until hot.
- 5
Fry Chicken
Carefully add the breaded chicken breasts to the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).
- 6
Drain Chicken
Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
Salad Assembly
- 7
Prepare Vegetables
While the chicken is cooking, wash and prepare the salad vegetables. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
- 8
Assemble Salad
In a large salad bowl, add the mixed greens, cherry tomatoes, cucumber, red onion, and shredded cheddar cheese.
- 9
Make Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to taste.
- 10
Combine and Serve
Slice the crispy chicken into strips and add it on top of the salad. Drizzle with dressing before serving. Toss lightly to combine.