Description
A crispy and refreshing salad featuring golden fried chicken strips atop a bed of fresh greens and vegetables.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup ranch dressing
- Vegetable oil for frying
Instructions
1. Prepare the Crust:
- Marinate chicken breasts in buttermilk for at least 1 hour or overnight in the refrigerator.
- In a shallow dish, mix flour, paprika, garlic powder, salt, and black pepper.
- Heat vegetable oil in a deep skillet over medium-high heat.
- Dredge marinated chicken in the flour mixture, shaking off excess, then fry until golden brown and cooked through (about 5-6 minutes per side). Drain on paper towels and slice into strips.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, and red onion.
- Top salad with fried chicken strips and drizzle with ranch dressing before serving.
Notes
You can customize the seasonings to taste.