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