This Fried Chicken Salad is exactly the kind of weeknight-meets-weekend meal I love: crisp, lightly seasoned chicken strips nestled over cool, crunchy romaine with sweet cherry tomatoes, tangy honey Dijon dressing, and a scattering of creamy blue cheese. It’s bright, satisfying, and quick enough to pull together when you want something special without a fuss.

Why this version works

The key to a great Fried Chicken Salad is contrast: the juiciness of the chicken, the crisp exterior from a quick pan-fry, and fresh salad elements to balance the richness. In this recipe, a simple dredge of flour, breadcrumbs and aromatics gives the chicken an appealing golden crust while a splash of low-fat buttermilk keeps the strips tender. A spoonful of extra virgin olive oil in the pan ensures even browning without excessive grease, and a drizzle of honey Dijon ties everything together with a gentle sweetness.

Ingredients

¼ cup dried breadcrumbs
¼ cup all purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
¾ pound skinless, boneless chicken breasts, cut into thin strips
½ cup low fat buttermilk
1 tablespoon extra virgin olive oil
4 cups chopped romaine lettuce
1½ cups halved cherry tomatoes
½ cup honey dijon mustard salad dressing
½ cup (2 ounces) crumbled blue cheese

Equipment

Shallow bowl or plate for the flour/breadcrumb mix
Another shallow bowl for the buttermilk
Large skillet
Tongs or fork
Mixing bowl for the salad
Paper towels

Step-by-step instructions

Follow these clear, orderly steps to make the Fried Chicken Salad. The directions mirror the ingredient list and keep the cooking simple so the chicken stays tender and the salad remains crisp.

Prep the coating: In a shallow bowl or plate, combine ¼ cup dried breadcrumbs, ¼ cup all purpose flour, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon pepper. Stir until evenly blended.
Prep the chicken and soak: Place ¾ pound skinless, boneless chicken breasts cut into thin strips in a separate shallow bowl. Pour ½ cup low fat buttermilk over the chicken, stirring to coat each strip. Let the chicken sit in the buttermilk for 5–10 minutes to tenderize and pick up a bit of seasoning.
Coat the chicken: Working with one strip at a time, remove a piece of chicken from the buttermilk, letting excess drip back into the bowl, then press it into the flour-and-breadcrumb mixture until evenly coated. Set coated strips on a clean plate and repeat until all chicken strips are coated.
Heat the skillet: Place a large skillet over medium heat and add 1 tablespoon extra virgin olive oil. Allow the oil to warm for about 30 seconds; it should shimmer but not smoke.
Pan-fry the chicken: Arrange the coated chicken strips in a single layer in the skillet without overcrowding (cook in batches if needed). Cook each strip for about 3–4 minutes per side, turning once, until the coating is golden brown and an instant-read thermometer inserted into the thickest piece registers 165°F (74°C). Cooking times may vary slightly depending on strip thickness; adjust heat to prevent burning while ensuring the chicken cooks through.
Drain the cooked chicken: Transfer the cooked strips to a plate lined with paper towels to absorb excess oil. If you cooked in batches, keep the finished strips warm in a low oven (about 200°F / 95°C) while you finish the rest.
Assemble the salad base: In a large mixing bowl, combine 4 cups chopped romaine lettuce and 1½ cups halved cherry tomatoes. Gently toss to mix.
Add the dressing: Pour ½ cup honey dijon mustard salad dressing over the lettuce and tomatoes. Toss until the leaves are evenly coated but not soggy. Taste and add a pinch of salt or pepper if desired.
Top and serve: Divide the dressed salad among plates or bowls. Arrange the warm fried chicken strips on top of each salad. Sprinkle ½ cup (2 ounces) crumbled blue cheese over the salads for a creamy, tangy finish. Serve immediately so the chicken stays crisp against the cool salad.

Tips and variations

If you prefer a thicker crust, double-dip the chicken: coat, return to the buttermilk briefly, then coat again before frying. Note this will increase cooking time slightly.
For a lighter version, bake the coated strips on a rack at 425°F (220°C) for 12–15 minutes, flipping halfway, until golden and cooked through.
Swap romaine for mixed greens or baby spinach for a softer leaf texture.
For a dairy-free twist, replace the buttermilk with an unsweetened plain plant-based yogurt thinned with a splash of water, and use a dairy-free crumb or cheese alternative in place of blue cheese.
If you like more herb flavor, add a teaspoon of chopped fresh parsley or chives to the salad just before serving.

Make-ahead and storage

To keep textures ideal, store fried chicken separately from the salad. Refrigerate cooked chicken strips in an airtight container for up to 3 days; reheat in a 375°F (190°C) oven for 6–8 minutes to crisp the coating. Store the dressed salad assembled only for a few hours; for longer storage, keep lettuce, dressing, tomatoes, and cheese separate and assemble just before serving.

Serving suggestions

This Fried Chicken Salad pairs nicely with a crisp iced tea or a light white wine. For heartier appetites, add a slice of crusty bread or some roasted potatoes on the side. A squeeze of lemon over the finished plate brightens the flavors if you prefer a touch more acidity.

Final notes

Fresh ingredients and a little attention to the pan will give you crisp, golden chicken strips and a salad that feels both indulgent and fresh. This Fried Chicken Salad is an easy crowd-pleaser and a versatile template—play with herbs, greens, and dressings to make it your own.

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Fried Chicken Salad

A crisp romaine salad topped with buttermilk-marinated fried chicken, cherry tomatoes, honey-Dijon dressing, and blue cheese.

Prep Time25

Cook Time6

Total Time1 1

Servings: 4 servings

Ingredients

1/4 cup dried breadcrumbs
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound skinless, boneless chicken breasts cut into thin strips
1/2 cup low-fat buttermilk
1 tablespoon extra-virgin olive oil
4 cups romaine lettuce chopped
1 1/2 cups cherry tomatoes halved
1/2 cup honey Dijon mustard salad dressing
1/2 cup crumbled blue cheese (about 2 ounces)

Instructions

In a shallow dish, whisk together breadcrumbs, flour, garlic powder, dried thyme, salt, and pepper; set aside.
Place the chicken strips in a bowl and pour the buttermilk over them; stir to coat, cover, and refrigerate for 30 minutes to marinate.
Remove chicken from buttermilk, letting excess drip off, then dredge a few strips at a time in the breadcrumb mixture, coating evenly.
Coat a nonstick skillet with cooking spray and heat over medium. Add the olive oil and when hot, cook the chicken strips 3 minutes per side until golden and cooked through.
Divide the chopped romaine among 4 plates or large bowls. Top each with the cooked chicken strips and halved cherry tomatoes.
Drizzle 2 tablespoons of honey Dijon dressing over each salad and sprinkle each with 2 tablespoons of crumbled blue cheese before serving.