If you’re looking for salad ideas for dinner, this Fried Chicken Salad recipe is the thing!  This crispy chicken salad  recipe is loaded with fried chicken, grilled corn on the cob, green beans, radishes and cherry tomatoes, and it’s all tossed in a delicious homemade buttermilk ranch dressing. white bowl filled with crispy fried chicken salad

This Crispy Chicken Salad recipe is easy to pull together any night of the week. It’s one of those easy summer salads that you’ll want to make time and time again.

bowl of chopped vegetables and crispy chicken strips

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 fry the chicken ahead of time and keep in the refrigerator until you’re ready to assemble the salad.  

Fried Chicken Salad Recipe

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

  • Chicken breasts or chicken tenders 
  • Panko breadcrumbs
  • Flour 
  • Extra-virgin olive oil or avocado oil
  • Romaine lettuce
  • String beans (fresh or frozen)
  • Cherry tomatoes
  • Corn (fresh or frozen grilled, then cut fro the cob)
  • Radishes
  • Homemade ranch dressing

For the Marinade

  • Buttermilk
  • Garlic powder
  • Ground black pepper
  • 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.

  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 Crispy Chicken 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 my favorite dressing to toss this crispy chicken salad with! It’s super easy to make, just whisk the mayonnaise, herbs and spices together in a bowl, then add the buttermilk and mix well. You’ll want to let it chill in the refrigerator for up to an hour before serving.  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 things.

  • Mayonnaise (can substitute with low-fat plain yogurt)
  • Buttermilk 
  • Dried dill weed, parsley and chives
  • Garlic powder
  • Onion powder
  • Salt and freshly ground black pepper

bowl of crispy chicken salad recipe with ranch dressing

Looking for more chicken salad recipes to make?

Want more ideas? Check out all my healthy salad recipes.

fried-chicken-chopped-salad
Yield: 4 servings

Fried Chicken Salad

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

If you're looking for salad ideas for dinner, this Fried Chicken Salad recipe is the thing!  This crispy chicken salad is loaded with fried chicken, grilled corn on the cob, green beans, radishes and cherry tomatoes, and it's 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

For the Marinade

  • 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.

Assemble 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.