Fried Chicken Salad

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Servings: 4 Difficulty: Intermediate
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A vibrant, zesty salad featuring crispy chicken and fresh Mexican-inspired toppings.
Fried Chicken Salad recipe image
Fried Chicken Salad recipe image
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Fried Chicken Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 815.8

Description

This Fried Chicken Salad is a delightful twist on traditional salads, combining the satisfying crunch of fried chicken with fresh, vibrant flavors. The dish features tender chicken pieces coated in a seasoned batter and fried until golden, served atop a bed of crisp greens. Topped with black beans, corn, avocado, and a zesty salsa, it offers a perfect balance of textures and tastes. Ideal for a quick weeknight dinner or a hearty lunch, this salad is both nutritious and indulgent. The combination of savory chicken and fresh ingredients makes it a crowd-pleaser that is easy to prepare and customize to your liking.

Ingredients

Directions

  1. Preheat oven to 400F (200C).
  2. In a shallow bowl, mix flour, salt, paprika, chili powder, garlic powder, and cumin.
  3. Dip chicken pieces in buttermilk, then coat thoroughly in the flour mixture.
  4. Place coated chicken on a baking sheet lined with parchment paper.
  5. Bake chicken for 25-30 minutes, flipping halfway, until golden and cooked through.
  6. While chicken bakes, assemble salads by placing mixed greens on plates.
  7. Top greens with black beans, corn, and a generous scoop of salsa.
  8. Slice baked chicken into bite-sized pieces and arrange over the salad.
  9. Garnish with tortilla strips and sliced avocado before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 815.8kcal
% Daily Value *
Total Fat 34.2g53%
Saturated Fat 17.6g89%
Cholesterol 127.5mg43%
Sodium 363.1mg16%
Total Carbohydrate 94.4g32%
Dietary Fiber 4.6g19%
Sugars 2.9g
Protein 28.8g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a lighter version, bake the chicken instead of frying to reduce oil content.

You can substitute buttermilk with milk mixed with a tablespoon of lemon juice for a similar effect.

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Feel free to customize the toppings with additional vegetables like bell peppers or tomatoes.

Keywords: chicken, salad, fried, mexican, healthy, lunch, dinner, crispy, vegetables, quick, easy, fresh, protein, meal, family, simple, delicious, tasty
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