Fried Chicken Salad

This vibrant salad combines the satisfying crunch of fried chicken with the peppery bite of baby rocket and the richness of a perfectly poached egg. The chicken is coated in a fragrant blend of celery salt, fennel, and paprika, giving it a distinct Italian-inspired flavor profile. Served alongside crisp bacon and fresh cucumber ribbons, it creates a texturally complex and hearty meal. The addition of a creamy Caesar dressing ties all the elements together, while the sharp notes of parmesan add a savory finish. Ideal for a robust lunch or a light yet filling dinner, this dish balances protein, greens, and healthy fats in a way that feels both indulgent and nourishing.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Italian

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 2276.6

Dietary: Gluten-free

Description

This vibrant salad combines the satisfying crunch of fried chicken with the peppery bite of baby rocket and the richness of a perfectly poached egg. The chicken is coated in a fragrant blend of celery salt, fennel, and paprika, giving it a distinct Italian-inspired flavor profile. Served alongside crisp bacon and fresh cucumber ribbons, it creates a texturally complex and hearty meal. The addition of a creamy Caesar dressing ties all the elements together, while the sharp notes of parmesan add a savory finish. Ideal for a robust lunch or a light yet filling dinner, this dish balances protein, greens, and healthy fats in a way that feels both indulgent and nourishing.

Ingredients

2 Teaspoons celery salt
2 Teaspoons ground fennel
1 teaspoon Sweet paprika
2 large chicken breast fillets
2 tablespoons vegetable or olive oil
4 Rashers bacon, rind removed
1 tablespoon White vinegar
2 Eggs, at room temperature
1 bunch baby rocket leaves
1 Lebanese cucumber, cut into ribbons
1/2 red onion, thinly sliced
1/4 cup Caesar salad dressing
1/3 cup freshly grated parmesan

Directions

1
In a small bowl, combine the celery salt, ground fennel, and sweet paprika.
2
Place the chicken breasts on a flat plate and sprinkle the spice mixture evenly over both sides, pressing gently to coat.
3
Heat the oil in a large frying pan over moderate heat.
4
Add the chicken breasts to the pan and cook for 5 minutes on each side, or until golden brown and cooked through.
5
Transfer the chicken to a heatproof plate, cover loosely with foil, and let rest for 5 minutes.
6
Add the bacon to the same pan and cook for 3 minutes on each side, or until crisp.
7
Remove the bacon from the pan and coarsely chop it.
8
Meanwhile, fill a small frying pan with enough water to cover the eggs (about 2 inches deep) and add the vinegar.
9
Bring the water to a boil, then reduce the heat to maintain a gentle simmer.
10
Stir the water to create a whirlpool, then carefully crack an egg into the center.
11
Simmer for 3 minutes, or until the white is set but the yolk remains runny.
12
Using a slotted spoon, transfer the poached egg to a plate lined with paper towels. Repeat with the second egg.
13
While the eggs cook, slice the rested chicken breasts.
14
In a large bowl, combine the rocket leaves, cucumber ribbons, and sliced red onion.
15
Add half of the Caesar dressing to the salad and toss gently to coat.
16
Divide the dressed salad between serving plates.
17
Top the salad with the sliced chicken and chopped bacon.
18
Place one poached egg on top of each salad.
19
Drizzle with the remaining Caesar dressing and sprinkle with grated parmesan.
20
Season with salt and pepper to taste before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2276.6kcal

% Daily Value *
Total Fat 172.4g266%
Saturated Fat 46.7g234%
Cholesterol 213.5mg72%
Sodium 5369.6mg224%
Total Carbohydrate 53.8g18%
Dietary Fiber 15.4g62%
Sugars 9.5g
Protein 129.1g259%

* 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 eggs are at room temperature before poaching to prevent cracking.

If you prefer a firmer yolk, increase the poaching time by 1-2 minutes.

The chicken can be sliced thinner for a more delicate presentation, but thicker slices help retain moisture.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

For a vegetarian variation, omit the chicken and bacon, and add grilled halloumi or chickpeas for protein.

Keywords: chicken, salad, fried, poached egg, rocket, arugula, caesar, bacon, spiced, fennel, paprika, celery salt, cucumber, parmesan, main course, lunch, dinner, hearty, protein, italian style

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-salad-20/