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Crispy Chicken Salad

Crispy Panko Chicken Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, sliced into 4 thin cutlets
  • 1 cup panko breadcrumbs
  • 1/2 cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt, plus extra for salad
  • 1/4 tsp black pepper
  • 1/4 cup neutral oil
  • 6 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 cup thinly sliced cucumber
  • 1/4 cup thinly sliced red onion
  • 1 avocado, sliced
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tbsp sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp dried dill
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Season cutlets with garlic powder, paprika, 1/2 tsp salt, and pepper. Dip in buttermilk, then press firmly into panko.
  2. Fry in hot oil over medium-high heat until golden, 3-4 minutes per side. Drain on paper towels.
  3. Whisk all dressing ingredients until smooth. Taste and adjust seasoning.
  4. Toss greens, tomatoes, cucumber, and onion with half the dressing. Divide onto plates and top with avocado.
  5. Slice chicken across the grain and arrange over the salad. Drizzle remaining dressing and serve.

Notes

If you want an even thicker crust, dip the chicken back into the buttermilk and panko a second time before frying. Let the fried cutlets rest on the paper towel for a minute so excess oil drains, but move them to a rack soon after to keep the bottom from steaming.