Fried Chicken Salad

Name: Fried Chicken Salad
Total time: 61 min
Yield: 4 servings
Cuisine: Indonesian
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

A lighter version of a Fried Chicken Salad that everyone will enjoy.

⏱️ 61 min 🔪 Prep: 25 min 🔥 Cook: 6 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

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

Combine the first 6 ingredients in a shallow dish. Stir well; set aside.
In a bowl, combine the chicken and buttermilk; stir. Cover; marinate in the refrigerator for 30 minutes.
Drain the chicken and dredge a few strips at a time in the breadcrumb mixture, tossing to coat.
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.
Arrange lettuce on each of 4 plates or large salad bowls. Divide the chicken strips and tomato among the plates.
Top each salad with 2 tablespoons of dressing and 2 tablespoons of cheese.