Delicious Crispy Chicken Salad
A delightful salad combining crispy chicken, fresh greens, and vibrant toppings for a satisfying meal.
Ingredients
For the Chicken
- 2 pieces boneless, halal chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 cup breadcrumbs (Panko for extra crunch)
- 2 pieces eggs, beaten
- as needed Oil for frying
For the Salad
- 4 cups mixed salad greens (e.g., romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1/2 piece cucumber, sliced
- 1/4 piece red onion, thinly sliced
- 1 piece avocado, sliced (optional) Optional for added creaminess
- as needed Dressing of your choice (ranch or a tangy vinaigrette works well)
Instructions
Preparation of Chicken
- Begin by seasoning the chicken breasts with salt, pepper, garlic powder, and paprika. Ensure you coat both sides.
Breading Setup
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and another with breadcrumbs.
Coating Chicken
- Dip each chicken breast in flour, shaking off the excess. Next, coat it in the beaten egg and finally press it into the breadcrumbs to ensure it’s fully covered.
Frying Chicken
- Heat oil in a pan over medium heat. Once hot, carefully place the breaded chicken into the oil and fry for 4-5 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Assembling the Salad
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
Serving
- Once cooled slightly, slice the crispy chicken and lay it over the salad. Drizzle with dressing and toss gently if desired.
Notes
For a lighter version, bake the chicken instead of frying and keep the dressing separate until ready to serve to maintain crispiness.