Fried Chicken Salad
A crisp romaine salad topped with buttermilk-marinated fried chicken, cherry tomatoes, honey-Dijon dressing, and blue cheese.
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.
Equipment
- Shallow Dish
- Mixing Bowl
- Nonstick Skillet
- Cooking Spray
- Measuring Cups and Spoons
- Tongs or fork
- plates or salad bowls
Notes
- Marinate the chicken at least 30 minutes for best flavor.
- Cook chicken strips in batches to avoid crowding the pan.
- Use low-fat buttermilk as listed or regular buttermilk if preferred.
- Adjust salt and pepper to taste.