Crispy Chicken Salad
Serves: 4 servings
  • crispy chicken:
  • 2 boneless, skinless chicken breasts (about 1 pound) pounded to ½ inch thickness or cut in half widthwise to about ½ inch thickness
  • kosher salt
  • fresh ground black pepper
  • ¼ cup flour
  • 1 egg
  • 1 cup panko bread crumbs
  • ½ cup vegetable oil
  • homemade ranch dressing (makes 1 cup):
  • ⅓ cup plain Greek yogurt
  • ⅓ cup mayonnaise
  • 3-4 Tablespoons milk, depending on how thick you like it
  • 2 tablespoons chopped chives or green onions
  • 1 tablespoon lemon juice, cider vinegar or white wine vinegar
  • 1 tablespoon chopped fresh dill (1 teaspoon dried can be used)
  • 1 teaspoon honey
  • ½-1 teaspoon minced garlic, depending on how much garlic you like
  • Kosher salt
  • Fresh ground black pepper
  • Dash cayenne pepper or Tabasco sauce
  • salad:
  • 8 cups favorite salad greens
  • 2 cups snap peas
  • 1 cup halved cherry tomatoes
  • 1-1/3 cups toasted pecans, roughly chopped
  • ½ cup very thinly sliced red onion
  1. For the crispy chicken: sprinkle both sides of chicken with salt and pepper. Beat eggs until smooth and transfer to a shallow dish. Put flour and panko in separate shallow dishes. Dredge both sides of chicken with flour, shaking off excess. Dip both sides of chicken in egg, allowing excess to drip off; transfer to the panko, patting both sides so breading adheres. Chicken can be prepped to this point and refrigerated several hours.
  2. For the dressing: whisk all ingredients together until smooth.
  3. To cook the chicken, heat vegetable oil in a medium size skillet over medium heat. Once oil is hot, add chicken and cook until halfway done, about 4 minutes, adjusting heat if chicken is browning too quickly or cooking too slowly. Turn chicken and cook until it is done, about 4 minutes longer. Remove to a paper towel. Allow cooling several minutes, then thinly slice.
  4. To serve salad: divide romaine, peas, cherry tomatoes, pecans and red onion between 4 plates (or all together on a platter or bowl). Arrange chicken over salad and drizzle dressing over all.
Recipe by A Year at the Table at