Crispy Chicken Salad with Basil Dressing combines golden chicken, fresh veggies, and tangy dressing for a quick, flavorful, and satisfying meal.
A Crunchy and Fresh Delight
This Crispy Chicken Salad with Fresh Veggies and Basil Dressing is a perfect meal for two. Combining golden, crispy chicken with vibrant vegetables and a zesty basil dressing, it’s satisfying as a standalone dish or a centerpiece for a larger meal when paired with sides. Whether you’re making lunch or dinner, this salad is sure to impress.
Why You’ll Love This Crispy Chicken Salad with Basil Dressing
- Crispy Perfection: Breaded chicken strips are fried to golden perfection, adding a satisfying crunch.
- Fresh Ingredients: Loaded with cucumbers, cherry tomatoes, bell peppers, and carrots for a vibrant mix.
- Flavorful Dressing: The basil-infused dressing ties everything together with its tangy, herbaceous notes.
- Versatile Dish: Serve as a main course for two or pair it with sides for more servings.
Quick Tip: For a healthier version, bake or air-fry the chicken instead of frying.
Ingredients for Crispy Chicken Salad and Basil Dressing
Crispy Chicken Strips
Chicken breast, coated in breadcrumbs and fried to a golden brown, provides a satisfying crunch and makes the salad hearty enough for a main course.
Fresh Vegetables
A colorful medley of cucumbers, cherry tomatoes, bell peppers, red onion, and shredded carrots brings crunch, sweetness, and a burst of flavor.
Feta Cheese
The creamy and tangy feta balances the textures and flavors of the salad beautifully.
Basil Dressing
This homemade dressing combines fresh basil, Dijon mustard, and balsamic vinegar for a bold, aromatic finish.
Kitchen Hack: Prep the veggies and dressing in advance to save time during assembly.
Creative Variations for Your Crispy Chicken Salad
- Spice It Up: Add a pinch of cayenne pepper or paprika to the breadcrumbs for extra flavor.
- Add Grains: Toss in cooked quinoa or farro for a heartier dish.
- Cheese Alternatives: Try goat cheese or shredded Parmesan instead of feta.
- Vegan Option: Use air-fried tofu and skip the cheese for a plant-based twist.
Fun Idea: Serve this salad in wrap form using whole-grain tortillas for a portable lunch option!
Pairing Suggestions
- Side Dish: Serve with a slice of crusty garlic bread or roasted sweet potatoes.
- Drink: Pair with a crisp white wine, such as Sauvignon Blanc, or a refreshing iced tea.
- Dessert: Finish your meal with a light lemon sorbet or fresh berries.
Share Your Creations!
Tried this Crispy Chicken Salad with Fresh Veggies and Basil Dressing? We’d love to hear your thoughts! Leave a comment below or tag us on Instagram with #FoodieRoam.
This recipe is simple to prepare, bursting with flavor, and sure to become a favorite for any occasion!
Ingredients
Servings2 servings
For the Chicken:
- 13 oz (370 g) boneless, skinless chicken breast, cut into strips
- Salt and pepper to taste
- ⅓ cup (50 g) all-purpose flour
- 2 large eggs
- 1 tbsp milk
- 1 cup 100 g breadcrumbs
- Vegetable oil for frying
For the Salad:
- 2 cups (60 g) mixed greens
- 1 small cucumber diced (3 oz / 80 g)
- 1 medium bell pepper diced (3.5 oz / 100 g)
- ¼ small red onion finely chopped (1.5 oz / 40 g)
- 1 small carrot shredded (2 oz / 60 g)
- 1 cup (5 oz / 150 g) cherry tomatoes, halved
- 7 oz (200 g) feta cheese, cubed
For the Dressing:
- 1 tbsp sugar
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp balsamic vinegar
- 1 tbsp white wine vinegar
- 2 tbsp olive oil (extra virgin)
- 2 tbsp water
- 1 tsp Dijon mustard
- ⅓ cup 10 g fresh basil leaves
What will you need?
- Knife
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Prep time15 minutes
Cook time15 minutes
Total time30 minutes
Instructions
Preparing the Vegetables
- Rinse all vegetables under cold water to remove any dirt or residue.
- Dice the cucumber and bell pepper into bite-sized pieces. Finely chop the red onion and shred the carrot using a box grater or food processor. Halve the cherry tomatoes. If necessary, tear the mixed greens into smaller pieces for even distribution.
- Cube the feta cheese into evenly sized chunks and set aside.
Making the Basil Dressing
- Add the sugar, salt, black pepper, balsamic vinegar, white wine vinegar, raspberry oil, water, Dijon mustard, and fresh basil leaves to a blender.
- Blend the ingredients on high speed until smooth and emulsified. Taste the dressing and adjust seasoning if needed.
- Refrigerate the dressing for 10–15 minutes to allow the flavors to meld together.
Preparing the Chicken
- Cut the chicken breast into strips about the size of a finger. Season both sides with salt and pepper to enhance the flavor.
- Prepare three bowls. Fill the first bowl with flour. Whisk together the eggs and milk in the second bowl. Add breadcrumbs to the third bowl.
- Dip each chicken strip into the flour, ensuring an even coating. Next, submerge it in the egg mixture, letting any excess drip off. Finally, roll it in the breadcrumbs, pressing gently to adhere. Shake off any excess breadcrumbs.
- Heat about one inch (2.5 cm) of vegetable oil in a skillet over medium heat to 340°F (170°C). Fry the chicken strips in batches for about 4 minutes, turning occasionally, until golden brown and crispy. Transfer the cooked strips to a wire rack or paper towels to drain excess oil.
Assembling the Salad
- Divide the mixed greens evenly between two serving bowls or plates to create a base.
- Top the greens with the diced cucumber, bell pepper, shredded carrot, halved cherry tomatoes, and chopped red onion.
- Scatter the cubed feta cheese over the vegetables for a creamy, tangy touch.
- Generously drizzle the chilled basil dressing over the salad, ensuring even coverage of all components.
- Arrange the freshly fried chicken strips on top of each salad. Serve immediately for the best combination of warm chicken and fresh, crisp vegetables.
Our notes
For a healthier option, bake or air-fry the chicken instead of frying.