Go Back
Homemade Crispy Chicken Salad With Poppy Seed Dressing recipe photo
Print Recipe Save it for later

Crispy Chicken Salad With Poppy Seed Dressing

A bright, crunchy salad topped with baked crispy chicken and a sweet-tangy poppy seed dressing.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 large chicken breasts cut into four cutlets
  • 1 large egg
  • 3 Tbsp gluten-free all-purpose flour
  • 1 cup gluten-free breadcrumbs or panko
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 10 ounces greens your choice (arugula, spring mix, spinach, or romaine)
  • 1 cup red cabbage thinly sliced
  • 1 cup strawberries chopped
  • 1 large ripe avocado diced
  • 4 stalks green onion chopped
  • 1/2 cup shelled edamame optional
  • 1/4 cup sliced almonds
  • 1/4 cup pumpkin seeds
  • 2/3 cup feta cheese
  • 1/2 cup avocado oil
  • 1/4 cup rice vinegar or lemon juice
  • 3 Tbsp pure maple syrup or honey
  • 1 small shallot minced
  • 1 tsp Dijon or whole grain mustard
  • 1 Tbsp poppy seeds
  • 1/2 tsp sea salt to taste

Instructions

  • Make the dressing: combine avocado oil, rice vinegar (or lemon juice), maple syrup (or honey), minced shallot, Dijon or whole grain mustard, poppy seeds, and 1/2 tsp sea salt in a blender and blend until smooth; refrigerate until ready to use.
  • Preheat oven to 400°F (200°C) and lightly spray or oil a large shallow baking dish.
  • Prepare the chicken: slice each chicken breast in half horizontally to make four thinner cutlets.
  • Set up dredging station: whisk the egg in a shallow bowl. On a large plate mix the gluten-free flour, breadcrumbs, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  • Coat the chicken: dip each cutlet into the beaten egg, then press both sides into the breadcrumb mixture until evenly coated.
  • Arrange the breaded cutlets in a single layer in the prepared baking dish and bake 12–15 minutes, until the chicken reaches 165°F (74°C) and is crispy outside.
  • Let the chicken rest for at least 10 minutes, then slice into strips or bite-sized pieces.
  • Assemble the salad: in a large bowl combine the greens, thinly sliced red cabbage, chopped strawberries, diced avocado, chopped green onion, edamame (if using), sliced almonds, pumpkin seeds, and crumbled feta.
  • Toss the salad with desired amount of poppy seed dressing, then divide into four large bowls and top each with sliced crispy chicken.

Equipment

  • Mixing Bowls
  • large shallow baking dish
  • Whisk or fork
  • Blender
  • Measuring Cups and Spoons
  • Cutting board and knife
  • Oven

Notes

  • Slice chicken breasts thinly for even baking.
  • Use corn flake crumbs as a gluten-free breadcrumb alternative.
  • Arugula or spring mix work well for the greens.
  • Chill the dressing before serving for best flavor.
  • Edamame is optional for extra protein.