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–+ servings

Crispy Chicken Salad Recipe

A fresh and vibrant salad featuring crispy chicken, fresh vegetables, and a tangy basil dressing. Perfect for a satisfying main course.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Salad, Salad Dressing
Cuisine Mediterranean
Servings 2 servings
Calories 1100 kcal

Equipment

Ingredients
  

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

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.
    Prepared vegetables in bowls for assembling a fresh salad.
  • 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.
    Freshly prepared basil dressing in a measuring cup.
  • 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.
    Process of breading chicken with flour, egg, and breadcrumbs in separate bowls.
  • 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.
    Hand pouring basil dressing onto a colorful salad with crispy chicken strips nearby.
  • Arrange the freshly fried chicken strips on top of each salad. Serve immediately for the best combination of warm chicken and fresh, crisp vegetables.

Notes

For a healthier option, bake or air-fry the chicken instead of frying.

Nutrition

Calories: 1100kcal
Keyword Basil Dressing, Crispy Chicken Salad, Easy Lunch, Fresh Veggies, Healthy Salad Recipe, High Protein Salad, Quick Dinner Idea
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