Description
A delicious and hearty fried chicken salad combining crispy, golden fried chicken strips with fresh mixed greens, cherry tomatoes, cucumber, red onion, and creamy avocado, all drizzled with tangy buttermilk dressing. This recipe offers a perfect balance of crispy textures and fresh flavors for a satisfying meal.
Ingredients
Scale
Chicken
- 2 large chicken breasts (about 1 lb), cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
Salad
- 4 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
Dressing
- 1/2 cup buttermilk dressing (store-bought or homemade)
Instructions
- Marinate the Chicken: Place the chicken strips into a bowl or shallow dish and pour 1 cup of buttermilk over them. Ensure the chicken is fully coated and allow it to marinate in the refrigerator for at least 30 minutes to tenderize and add flavor.
- Prepare the Salad Base: In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and sliced avocado. Toss gently to mix evenly.
- Coat the Chicken: In a separate bowl, mix together the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Remove the chicken strips from the buttermilk marinade, allowing excess to drip off, and dredge each strip thoroughly in the seasoned flour mixture to ensure even coating.
- Fry the Chicken: Heat enough vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add the coated chicken strips in batches, frying them until they turn golden brown and reach an internal temperature of 165°F (74°C), approximately 4-5 minutes per side. Remove and drain on paper towels.
- Assemble the Salad: Arrange the mixed salad base on individual plates or a large serving platter. Place the hot fried chicken strips on top. Drizzle generously with buttermilk dressing before serving.
Notes
- Marinating the chicken for longer than 30 minutes (up to 2 hours) can increase tenderness and flavor.
- Use a thermometer to ensure chicken is fully cooked for safety.
- For a lighter option, bake the chicken strips instead of frying, but traditional flavor comes from frying.
- You can substitute the buttermilk dressing with ranch or blue cheese dressing if preferred.
- Adjust seasoning to taste for salt and spice levels.
