Fried Chicken Salad

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.

Cooking Method: Frying

Cuisine: Mexican

Courses: Salads

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

2 lbs Chicken thighs, boneless and skinless
1 cup All-purpose flour
1 tsp Salt
1 tsp Paprika
1 tsp Chili powder
1 tsp Garlic powder
1 tsp Cumin
1 cup Buttermilk
8 cups Mixed greens
1 cup Black beans, drained and rinsed
1 cup Corn kernels
1 cup Salsa
1 cup Tortilla strips
1 avocado Sliced

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

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-salad-13/