Fried Chicken Salad
A lighter version of a Fried Chicken Salad that everyone will enjoy.
Foto: RecipeGirl
Ingredients
- ¼ cup dried breadcrumbs
- ¼ cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ pound skinless, boneless chicken breasts, (cut into thin strips)
- ½ cup low fat buttermilk
- 1 tablespoon extra virgin olive oil
- 4 cups chopped romaine lettuce
- 1½ cups halved cherry tomatoes
- ½ cup honey dijon mustard salad dressing
- ½ cup (2 ounces) crumbled blue cheese
Steps
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Combine the first 6 ingredients in a shallow dish. Stir well; set aside.
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In a bowl, combine the chicken and buttermilk; stir. Cover; marinate in the refrigerator for 30 minutes.
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Drain the chicken and dredge a few strips at a time in the breadcrumb mixture, tossing to coat.
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Coat a nonstick skillet with cooking spray. Add the oil; place over medium heat until hot. Add the chicken to the skillet; cook 3 minutes on each side or until done.
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Arrange lettuce on each of 4 plates or large salad bowls. Divide the chicken strips and tomato among the plates.
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Top each salad with 2 tablespoons of dressing and 2 tablespoons of cheese.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (15% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| dried breadcrumbs | 0.25 cup | - | - |
| all purpose flour | 0.25 cup | - | - |
| garlic powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| dried thyme | 1 teaspoon | - | - |
| salt | 0.5 teaspoon | - | - |
| pepper | 0.5 teaspoon | - | - |
| skinless | 0.75 pound | - | - |
| low fat buttermilk | 0.5 cup | - | - |
| extra virgin olive oil | 1 tablespoon | - | - |
| chopped romaine lettuce | 4 cups | - | - |
| halved cherry tomatoes | 1.5 cups | Rp 12.000/kg | Rp 1.800 |
| honey dijon mustard salad dressing | 0.5 cup | - | - |
| 0.5 cup | - | - |
*Estimated market prices, may vary by region
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