Fried Chicken Chopped Salad

This Fried Chicken Chopped Salad is loaded with  crispy fried chicken, grilled corn on the cobb, green beans, radishes and cherry tomatoes, all tossed in a delicious homemade buttermilk ranch dressing. Fried Chicken Chopped Salad is loaded with fried chicken, grilled corn, green beans, radishes and cherry tomatoes all tossed in a buttermilk ranch dressing

FRIED CHICKEN SALAD

Fried Chicken Salad is one of those really great main dish salad recipes that’s easy to pull together any time you’re in the mood for some southern comfort food. It’s one of those easy summer salads that you’ll want to make time and time again.

Fried Chicken Chopped Salad is loaded with fried chicken, grilled corn, green beans, radishes and cherry tomatoes all tossed in a buttermilk ranch dressing

This is one of the best summer salads to make when you don’t feel like doing much in the way of cooking!  If you prefer cold fried chicken over hot, just make the chicken ahead of time and keep in the refrigerator until you’re ready to assemble the salad.  Be sure to serve with a big pitcher of chilled sweet tea and maybe a basket of buttermilk biscuits.

FRIED CHICKEN SALAD RECIPE

This crispy chicken salad combines summertime southern favorites into one delicious bowl.

  • 2 large chicken breasts (about 1 pound), or 1 pound chicken tenders
  • 3/4 cup panko breadcrumbs
  • 1/3 cup gluten-free flour (you can sub oat flour or cornmeal)
  • 1/4 cup extra-virgin olive oil
  • 1 large head Romaine lettuce, rinsed, spun dried, and chopped
  • 1 cup string beans, cut in half
  • 1 cup cherry tomatoes, sliced in half
  • 2 ears of corn grilled, then cut fro the cob
  • 4-5 large radishes, sliced
  • homemade ranch dressing
For the Marinade
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt

HOW TO MAKE FRIED CHICKEN SALAD

This is an easy fried chicken recipe so this salad comes together pretty quickly.  If you don’t want to fry the chicken, then just marinate it, coat it and pop it in the oven to bake.  This crispy fried chicken recipe comes together in about 40 minutes start-to-finish (which includes 30 minutes for the chicken to marinate) depending on the thickness of the chicken.

  1. Combine the panko breadcrumbs and flour in a shallow dish.  Remove the chicken fro the marinade and coat both sides with the breadcrumb mixture.  Discard extra marinade and breadcrumbs.
  2. Heat oil in a large nonstick skillet over medium-high heat.  Add the chicken and cook for 4-5 minutes or until the chicken is browned on the bottom.  Turn chicken, and cook for another 5-7 minutes or until the chicken is browned and no longer pink on the inside.
  3. Cut the fried chicken into 1-inch pieces.
For the Buttermilk Marinade
  1. Combine the buttermilk, garlic powder, salt and pepper in a shallow dish.  Add the chicken, turning to coat both sides and let marinate for 15-30 minutes.
To Assemble the Salad
  1. Add the chopped lettuce, cut corn, green beans, radishes, tomato and fried chicken to a large bowl.
  2. Drizzle the buttermilk dressing over the salad and toss so the ingredients are lightly coated.

Buttermilk Ranch Dressing

This buttermilk ranch dressing is super easy to make, but you’ll want to let it chill in the refrigerator for up to an hour before serving.

  • 1 cup mayonnaise (can substitute with low-fat plain yogurt)
  • 3/4 cup buttermilk (add more for desired consistency)
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon sea salt

Directions:

  1. In a bowl, whisk together the mayonnaise, herbs and spices.  Add the buttermilk and mix well.  Refrigerate for 1 hour before serving.

Note:   You can substitute fresh herbs for the dried ones if you prefer, and you can substitute the mayo with low-fat plain yogurt (or 1/2 mayo and 1/2 yogurt) for a healthier take on it.

Fried Chicken Chopped Salad is loaded with fried chicken, grilled corn, green beans, radishes and cherry tomatoes all tossed in a buttermilk ranch dressing

For the most part, I typically avoid dairy, but now and then I love a salad with a good ranch dressing.  And the homemade ranch dressing recipe that I use for this fried chicken salad has been a family fave for as long as I can remember, and it’s been a very popular little dressing wherever I’ve taken it!!    If you don’t care for ranch – then feel free to use any one of these healthy salad dressing recipes for this summer salad.

Fried Chicken Chopped Salad is loaded with fried chicken, grilled corn, green beans, radishes and cherry tomatoes all tossed in a buttermilk ranch dressingMORE EASY SALAD RECIPES YOU’LL LOVE

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fried-chicken-chopped-salad
Yield: 4 servings

Fried Chicken Chopped Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

This Fried Chicken Chopped Salad is loaded with  fried chicken, grilled corn on the cobb, green beans, radishes and cherry tomatoes, all tossed in a delicious homemade buttermilk ranch dressing.  

Ingredients

  • 2 large chicken breasts (about 1 pound), or 1 pound chicken tenders
  • 3/4 cup panko breadcrumbs
  • 1/3 cup gluten-free flour (you can sub oat flour or cornmeal)
  • 1/4 cup extra-virgin olive oil
  • 1 large head Romaine lettuce, rinsed, spun dried, and chopped
  • 1 cup string beans, cut in half
  • 1 cup cherry tomatoes, sliced in half
  • 2 ears of corn grilled, then cut fro the cob
  • 4-5 large radishes, sliced
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • For the Ranch Dressing
  • 1 cup mayonnaise (can substitute with low-fat plain yogurt)
  • 3/4 cup buttermilk (add more for desired consistency)
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon sea salt

Instructions

For the Chicken
  1. Combine the panko breadcrumbs and flour in a shallow dish. Remove the chicken fro the marinade and coat both sides with the breadcrumb mixture. Discard extra marinade and breadcrumbs.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 3-4 minutes or until the chicken is browned on the bottom. Turn chicken, and cook for another 5-7 minutes until the chicken is browned and no longer pink on the inside.
  3. Cut the fried chicken into 1-inch pieces.
For the Buttermilk Marinade
  1. Combine the buttermilk, garlic powder, salt and pepper in a shallow dish. Add the chicken, turning to coat both sides and let marinate for 15-30 minutes.
For the Buttermilk Ranch Dressing
  1. In a bowl, whisk together the mayonnaise, herbs and spices. Add the buttermilk and mix well. Refrigerate for 1 hour before serving.
Note:  You can substitute fresh herbs for the dried ones if you prefer, and you can substitute the mayo with low-fat plain yogurt (or 1/2 mayo and 1/2 yogurt) for a healthier take on it.To Assemble the Salad
  1. Add the chopped lettuce, cut corn, green beans, radishes and fried chicken to a large bowl.
  2. Drizzle the buttermilk dressing over the salad and toss so the ingredients are lightly coated.

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