*Crispy Chicken Salad

🥗 Crispy Chicken Salad

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 cup buttermilk (for marinating)

• 1 cup all-purpose flour

• 1/2 cup cornmeal or breadcrumbs (for extra crunch)

• 1 tsp paprika

• 1/2 tsp garlic powder

• Salt and pepper to taste

• Oil for frying

For the Salad:

• 4 cups mixed greens (e.g., romaine, arugula, baby spinach)

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, sliced

• 1/4 red onion, thinly sliced

• 1/2 cup shredded carrots

• Optional: shredded cheese, avocado, hard-boiled eggs

Dressing Ideas:

• Ranch, honey mustard, or a homemade vinaigrette

Instructions

1. Marinate the Chicken:

   • Place chicken breasts in buttermilk, cover, and refrigerate for at least 30 minutes (up to overnight).

2. Prepare the Breading:

   • In a shallow bowl, mix flour, cornmeal, paprika, garlic powder, salt, and pepper.

3. Coat the Chicken:

   • Remove chicken from buttermilk and dredge in the flour mixture until fully coated.

4. Cook the Chicken:

   • Heat oil in a skillet over medium-high heat. Fry chicken 4–5 minutes per side, or until golden brown and cooked through. Let rest, then slice.

5. Assemble the Salad:

   • In a large bowl, combine all salad ingredients.

   • Top with sliced crispy chicken.

   • Drizzle with your favorite dressing.