Fried Chicken Salad

This Fried Chicken Salad is a hearty and flavorful dish that combines the crunch of crispy fried chicken with the freshness of baby cos lettuce and creamy avocado slices. The dressing, made from zesty lemon juice, tangy Dijon mustard, and garlic, adds a bright, punchy flavor that ties everything together perfectly. Topped with toasted gluten-free croutons, shaved parmesan, and hard-boiled eggs, this salad offers a delightful mix of textures and tastes. It&# 226;ÂÂs an excellent choice for a satisfying weeknight dinner or a light yet filling lunch. With its balance of protein and fresh ingredients, itÃ¢ÂÂs a meal that feels indulgent yet wholesome, making it a favorite for home cooks looking to elevate their salad game.

Cooking Method: Boiling, Frying

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 821.4

Description

This Fried Chicken Salad is a hearty and flavorful dish that combines the crunch of crispy fried chicken with the freshness of baby cos lettuce and creamy avocado slices. The dressing, made from zesty lemon juice, tangy Dijon mustard, and garlic, adds a bright, punchy flavor that ties everything together perfectly. Topped with toasted gluten-free croutons, shaved parmesan, and hard-boiled eggs, this salad offers a delightful mix of textures and tastes. It&# 226;ÂÂs an excellent choice for a satisfying weeknight dinner or a light yet filling lunch. With its balance of protein and fresh ingredients, itÃ¢ÂÂs a meal that feels indulgent yet wholesome, making it a favorite for home cooks looking to elevate their salad game.

Ingredients

2 Thin slices bacon, rind removed
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 Clove garlic, crushed
1 Baby cos lettuce, chopped
1 Avocado, sliced
1 Chicken breast, diced
2 Eggs
1/2 cup Gluten-free croutons, toasted
1/4 cup Shaved parmesan
2 tablespoons Mayonnaise
1 tablespoon Olive oil
1 cup Pasta, cooked

Directions

1
Place eggs in a small saucepan, cover with cold water, and bring to a boil.
2
Boil eggs for 5 minutes, then drain and refresh under cold water. Peel and cut in half.
3
Heat olive oil in a large frying pan over moderate heat.
4
Add chicken pieces to the pan and cook for 4 minutes each side until browned and cooked through.
5
Transfer chicken to a heatproof plate, cover with foil, and let rest for 5 minutes. Thinly slice.
6
Add bacon to the same pan and cook for 2 minutes each side until crisp. Cool slightly and chop into smaller pieces.
7
In a jug, whisk together mayonnaise, lemon juice, Dijon mustard, and crushed garlic to make the dressing.
8
In a large bowl, combine chopped cos lettuce, sliced avocado, sliced chicken, cooked pasta, chopped bacon, and half the croutons.
9
Pour the dressing over the salad and toss gently to combine.
10
Serve the salad topped with halved eggs, remaining croutons, and shaved parmesan.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 821.4kcal

% Daily Value *
Total Fat 77.7g120%
Saturated Fat 15.3g77%
Cholesterol 33.5mg12%
Sodium 1170.5mg49%
Total Carbohydrate 9.1g4%
Dietary Fiber 0.9g4%
Sugars 0.8g
Protein 21.1g43%

* 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 best results, ensure the chicken is fully cooked before slicing. Adjust the amount of lemon juice and mustard in the dressing to suit your taste preferences.

You can substitute regular croutons for gluten-free ones if needed. Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, but itÃ¢ÂÂs best enjoyed fresh.

If you prefer a lighter version, reduce the amount of mayonnaise in the dressing or replace it with Greek yogurt.

Keywords: chicken, salad, fried, avocado, lettuce, bacon, croutons, parmesan, egg, dressing, lemon, mustard, garlic, cos, gluten-free, protein, lunch, dinner, fresh, crunchy, creamy

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-salad-17/