How to Make Fried Chicken Salad
- cook TIME 25 mins
- prep TIME 7 mins
- total TIME 32 mins
Ingredients (16)
- 8 oz skinless boneless chicken breast
- 4 oz green beans ends removed
- 4 oz romaine lettuce roughly chopped
- 4 oz cherry tomatoes halved
- 2 oz corn kernels
- 1 oz red cabbage chopped
- 0.5 oz feta cheese crumbled
- 1/4 cup plain panko breadcrumbs
- 1 medium egg whisked
- 1/2 tbsp all-purpose flour
- 1 cup canola oil *
- 1 tsp Cajun seasoning
- 2 tbsp parsley chopped
- 2 tbsp Japanese mayonnaise
- 2 tbsp plain Greek yogurt
- 1/2 tsp pepper
INSTRUCTIONS
Season 8 oz chicken breast with 1 tsp Cajun seasoning and 1/2 tsp pepper.
Coat the chicken with 1/2 tbsp all-purpose flour, one whisked egg, and 1/4 cup panko breadcrumbs.
Fry the chicken in 1 cup of canola oil on low heat for 5 minutes. Take out the chicken pieces and place them on parchment paper.
Blanch 4 oz green beans for 2 minutes, then shock them in cold water.
Make the dressing with 2 tbsp Greek yogurt, 2 tbsp Japanese mayonnaise, 1/2 tsp pepper, and 2 tbsp parsley. Mix well.
Assemble the salad with chicken, 4 oz romaine lettuce, 4 oz cherry tomatoes, 2 oz corn, 1 oz red cabbage, green beans, and 0.5 oz feta cheese.
Serve with the dressing and enjoy.
(*) Only part of the oil will end up in the final product, and we have calculated nutritional values based on that amount. The entire amount is needed for frying, but what actually ends up being consumed is 1 1/2 tbsp of canola oil for four servings.