This salad is perfect for those who like a hearty and filling salad. It has everything: crispy chicken strips, eggs to give you your protein, bacon for extra flavor, and healthy veggies.
I had been looking for a salad that was more filling and packed with ingredients. Thank you Denise from Addicted2Recipes.com for your amazing Crispy Chicken Salad. It was just the salad I was looking for.
Crispy Chicken Salad
2014-06-23 00:31:30
For crispy chicken tenders (Recipe adapted from The Pioneer Woman)
- 1 c flour
- 2 c buttermilk (if no buttermilk, add 2 Tbsp to 2 c measuring cup. Add milk to make 2 cups, stir and let sit for 10 minutes.)
- 2 tsp Lawry’s Seasoning Salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp pepper
- 3/4 lb chicken cut into strips (I used a package of fajita chicken strips so it was already cut)
- Mazola oil
For Salad
- Romaine lettuce
- Cheddar cheese, shredded
- Boiled Eggs, sliced
- Tomato, diced
- Bacon, cooked crispy and diced
Instructions
- 1. Add chicken strips to buttermilk. Let sit for 15-20 minutes.
- 2. In a mixing bowl, add flour, seasoning salt, garlic powder, smoked paprika and pepper. Mix together. Add 3 Tbsp buttermilk to the flour and mix together to make a chunky mixture.
- 3. Add enough oil to come up about 1 inch in a large cast iron skillet. Heat on medium-high heat.
- Add chicken pieces to flour and coat thoroughly.
- 4. Once oil is ready (when a little bit of the flour added starts sizzling), add chicken pieces in batches. Cook for about 1 1/2 minutes per side or until chicken is golden and crispy. Remove from oil and place on a paper-towel lined plate.
- 5. To prepare the salad, add the diced romaine lettuce along with bacon, tomatoes, eggs, cheese and chicken.
- 6. Plate and enjoy! Bon appetit!
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