This crispy chicken salad combines juicy, golden-brown breaded chicken with fresh vegetables, savory toppings, and a creamy dressing for a satisfying and balanced meal. It’s hearty enough for dinner yet light enough for lunch, with a perfect contrast of textures in every bite.
Why You’ll Love This Recipe
Crispy chicken salad is a delicious way to enjoy all your favorite flavors in one bowl. The crunchy, golden chicken pairs beautifully with fresh greens and vegetables, and you can easily customize it with your favorite toppings and dressings. Whether you fry, bake, or air-fry the chicken, it’s a reliable go-to for meal prep or a quick dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless skinless chicken breasts or tenders
- All-purpose flour
- Eggs
- Panko or seasoned breadcrumbs
- Mixed salad greens
- Cherry tomatoes
- Cucumber
- Red onion
- Avocado (optional)
- Hard-boiled eggs (optional)
- Shredded cheese (cheddar, Monterey jack, or Parmesan)
- Nuts or tortilla strips (optional for crunch)
- Dressing: ranch, honey mustard, Greek yogurt dressing, or vinaigrette
Directions
- Prepare the chicken:
Dredge chicken in flour, dip in beaten eggs, then coat in breadcrumbs.
Fry in a skillet over medium heat for 3–4 minutes per side, or bake at 400°F (200°C) for 20 minutes until golden and cooked through.
Let rest, then slice into strips or cubes. - Assemble the salad:
In a large bowl, toss mixed greens, cherry tomatoes, cucumber, and red onion.
Top with sliced chicken, avocado, hard-boiled eggs, cheese, and crunchy toppings like nuts or tortilla strips. - Add dressing:
Drizzle your preferred dressing over the salad just before serving. Toss lightly to combine or serve dressing on the side.
Servings and timing
- Yield: Serves 4
- Prep time: 15–20 minutes
- Cook time: 15–20 minutes
- Total time: 30–40 minutes
Variations
- Southwest Style: Add corn, black beans, and a chipotle ranch dressing.
- Buffalo Chicken Salad: Toss the chicken in buffalo sauce and use blue cheese dressing.
- Healthy Version: Bake or air-fry chicken, skip cheese, and use a vinaigrette or yogurt-based dressing.
- Mediterranean Twist: Add olives, cucumbers, and feta with a lemon-herb vinaigrette.
Storage/reheating
- Refrigerate: Store chicken separately from greens to keep crispy. Use within 4–5 days.
- Reheat: Warm chicken in a 350°F oven for 5–8 minutes or microwave briefly.
- Freezer: Breaded chicken can be frozen for up to 1 month. Reheat from frozen in the oven.
FAQs
How do I keep the chicken crispy?
Let it rest on a wire rack after cooking to maintain its crispness and avoid steam buildup.
Can I make this salad ahead of time?
Yes—prep all components ahead and assemble just before serving to keep everything fresh.
What’s the best dressing for crispy chicken salad?
Honey mustard, ranch, or a creamy Greek yogurt-based dressing work great.
Can I use pre-cooked chicken?
Yes, reheat or crisp it up in a skillet or oven before adding to your salad.
Is this salad gluten-free?
Use gluten-free breadcrumbs and double-check your dressing ingredients.
Can I air-fry the chicken?
Absolutely. Air-fry at 375°F for 12–15 minutes, flipping halfway through.
Can I add fruit?
Yes! Try sliced apples, grapes, or dried cranberries for a sweet twist.
What cheese goes best with crispy chicken salad?
Sharp cheddar, Parmesan, or feta complement the savory chicken well.
Can I skip the breading?
Yes, use grilled or plain sautéed chicken for a lighter version.
How do I make it dairy-free?
Omit cheese and use a dairy-free dressing like vinaigrette.
Conclusion
Crispy chicken salad is a tasty, well-rounded dish that’s as customizable as it is satisfying. With crunchy textures, fresh ingredients, and flavorful dressings, it’s the perfect choice for a balanced and delicious meal. Great for busy nights, lunch prep, or any time you’re craving something fresh and hearty.
Print
Crispy Chicken Salad
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Pan-searing & tossing
- Cuisine: American
- Diet: Low Fat
Description
A refreshing and satisfying salad featuring crisp-seared or fried chicken served over mixed greens with crunchy vegetables and a tangy homemade dressing.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil (for cooking)
- 6 cups mixed salad greens (romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced (optional)
- 1/4 cup crumbled feta or blue cheese (optional)
- Dressing: 1/3 cup olive oil, 2 tbsp lemon juice (or vinegar), 1 tsp Dijon mustard, 1 tsp honey, salt & pepper to taste
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–6 min per side until golden-brown and internal temperature reads 165 °F (74 °C). Remove and rest 5 min, then slice.
- In a small bowl, whisk together dressing ingredients until emulsified.
- On a large platter or bowl, combine salad greens, cherry tomatoes, cucumber, onion, and avocado (if using).
- Top with sliced crispy chicken and sprinkle with crumbled cheese.
- Drizzle dressing over the salad just before serving and toss gently.
- Serve immediately for the crunchiest texture.
Notes
- For extra crunch, dredge chicken in panko before searing.
- Customize with add-ins like croutons, nuts, seeds, or olives.
- Make dressing ahead and store in a jar—shake before using.
- Leftover chicken works great in wraps or tacos.
- Double the recipe for easy weeknight meal prep.
Nutrition
- Serving Size: 1 plate (about 1¼ cups salad + 4 oz chicken)
- Calories: 380
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg