Crispy Chicken Salad Recipe Tastes Like You're At a Restaurant by Donna John

Salads Lunch Dinner Poultry
11 days ago

Crispy Chicken Salad Recipe Tastes Like You're At a Restaurant

There's nothing better than ordering a really good salad in a restaurant. Fried chicken salads are one of my favorites. For some reason, I had in my mind that I can only eat them when I'm out and about. But why? Why couldn't I make a good crispy fried chicken salad at home? And you know what? I did. This easy crispy chicken salad recipe makes you feel like you're at that restaurant you love, but you have to get your own refills.

This salad recipe makes one serving, but you can easily just add more chicken breasts and increase the flour, panko and seasonings. You will probably need another egg, too. To make this restaurant-style salad you will need a boneless, skinless chicken breast, an egg, flour, panko breadcrumbs, seasonings of your choice and vegetable oil to fry it up in. You'll also need whatever ingredients you like in your salad (lettuce, tomato, shredded cheese, red onion, croutons, hardboiled egg, etc.).

Serve this easy crispy fried chicken salad with your favorite salad dressing for lunch or dinner. Right now my favorite salad dressings are ranch and honey mustard. Next week it could be oil and vinegar, jalapeno ranch, creamy Italian or balsamic vinaigrette. Who knows? What's your favorite salad dressing?

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20  minutes
Servings: 1



  • shredded or torn lettuce, baby spinach or arugula (or a mix)
  • sliced tomato or grape tomatoes
  • sliced red onion 
  • shredded cheese
  • croutons
  • hardboiled eggs
  • salad dressing 

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Recipe Notes

  • You can cut the chicken breast into tenders or leave it whole and pound it out with a meat mallet to an even thickness.
  • Use whatever seasonings you enjoy for the chicken breast.
  • If you do cook more than one chicken breast, use a larger skillet and don't crowd the pan.
  • Pro Tip: If you really enjoy a salad dressing at a restaurant, most will sell you some. I've even had some give it to me!

Here's how to make it: 

  1. Put the lettuce, tomatoes, red onions, cheese and other desired salad ingredients onto a plate or into a salad bowl. Set aside. 
  2. Put the egg in a shallow bowl and whisk. In another bowl, combine the flour, panko and desired seasonings. 
  3. Heat about 1/4 inch of vegetable oil in a small skillet. When hot, dredge the chicken in the egg, then into the flour mixture. Place in the hot oil. 
  4. Cook the chicken until golden brown, crispy and cooked through, about 3 to 4 minutes per side (this will depend on thickness). Chicken is done at 165 degrees F internal temperature. Remove the chicken to a paper towel for a few minutes before placing on top of the salad. 
  5. Drizzle with salad dressing or serve it on the side. Top with croutons, if desired. 

Nutrition Facts Per Serving

Calories: 291

Total Fat: 7.2g

Saturated Fat: 1.4g

Cholesterol: 228mg

Sodium: 113mg

Total Carbohydrate: 24.2g

Dietary Fiber: 0.8g

Total Sugars: 0.4g

Protein: 30g

Vitamin D: 15mcg

Calcium: 33mg

Iron: 3mg

Potassium: 462mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Copycat Salata Herb Vinaigrette Dressing Recipe Is Herb-a-licious

Charity Charles
I made this salad easier by air frying chicken tenders and topped the salad with them.
Donna John
Love a shortcut when needed. Great idea!

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