Easy Crispy Chicken Salad Recipes
Golden, crunchy chicken cutlets served over fresh greens with a creamy honey-mustard dressing. A quick, satisfying salad perfect for busy weeknights.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast sliced into thin cutlets
- 1 tsp kosher salt for chicken seasoning
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp paprika sweet or smoked
- 0.5 cup all-purpose flour
- 2 large egg egg beaten
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 3 tbsp olive oil for pan-frying
- 6 cup mixed salad greens
- 1.5 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 0.25 cup red onion thinly sliced
- 1 piece avocado diced
- 0.25 cup mayonnaise for dressing
- 0.25 cup plain Greek yogurt for dressing
- 1 tbsp Dijon mustard for dressing
- 1 tbsp honey for dressing
- 1.5 tbsp lemon juice freshly squeezed
- 0.25 tsp kosher salt for dressing
- 0.25 tsp black pepper for dressing
Instructions
Preparation Steps
- Pat chicken dry. Season both sides with kosher salt, black pepper, garlic powder, and paprika.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with grated Parmesan.
- Dredge chicken in flour, shaking off excess. Dip in egg, then press into the panko-Parmesan mixture to coat all sides.
- Heat olive oil in a large skillet over medium-high. Cook chicken until golden and cooked through, about 3 to 4 minutes per side, reaching 165°F internal temperature.
- Transfer chicken to a plate and rest 3 minutes, then slice into strips.
- Whisk together mayonnaise, Greek yogurt, Dijon, honey, lemon juice, and a pinch of salt and pepper until smooth.
- In a large bowl, toss greens, tomatoes, cucumber, and red onion with half the dressing.
- Top salad with sliced crispy chicken and avocado. Drizzle with remaining dressing and serve immediately.
Notes
Air fryer option: Cook breaded chicken at 400°F for 10 to 12 minutes, flipping halfway. Oven option: Bake at 425°F on a wire rack for 15 to 18 minutes, until 165°F. For extra crunch, let breaded cutlets rest 5 minutes before cooking so the coating adheres.