Crispy Chicken Salad with Honey Lemon Dressing
In short: Crunchy panko-coated chicken strips on crisp greens, cucumber and tomatoes, with a quick honey lemon dressing. A salad that eats like dinner. It takes about 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
A salad is far easier to love when it has something hot and crunchy on top. Here chicken strips are coated in panko and shallow-fried until golden, then laid over crisp greens, cucumber and sweet tomatoes. The dressing is a shaken mix of honey, lemon juice, mustard and olive oil that takes one minute. It is a lunch or light dinner that children will happily eat, and the strips can be baked instead of fried.
Instructions
- Mix the dressing ingredients in a jar and shake until smooth. Set aside.
- Toss the chicken strips with the salt, garlic powder and paprika.
- Put the flour, eggs and panko in three shallow bowls. Coat each strip in flour, then egg, then press it into the panko.
- Heat the frying oil in a large skillet over medium-high heat until a crumb sizzles at once, about 175°C (350°F).
- Fry the strips in two batches for 2 to 3 minutes per side, until deep golden and 74°C (165°F) inside. Drain on a wire rack.
- Toss the salad leaves, cucumber, tomatoes, carrot and onion with half the dressing and divide among plates.
- Top with the hot chicken strips and drizzle with the remaining dressing. Serve at once.
Tips
- To bake the strips instead, spray them with oil, set them on a rack over a tray and bake at 220°C (425°F) for 12 to 15 minutes, turning once.
- Dress the salad at the last minute so the leaves stay crisp, and add the chicken just before serving so the coating does not soften.
Questions and answers
Can I prepare the components ahead of time?
Yes. Make the dressing and chop the vegetables the day before. Bread the chicken up to 4 hours ahead and keep it chilled, then fry just before serving.
What other dressings work with crispy chicken?
A creamy yogurt and herb dressing or a simple vinaigrette also works well. Keep the dressing sharp to cut through the fried coating.
Can I use chicken thighs?
Yes. Boneless thighs stay juicier and need 3 to 4 minutes per side.
How long does it take to make Crispy Chicken Salad with Honey Lemon Dressing?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Crispy Chicken Salad with Honey Lemon Dressing?
About 560 kcal per serving, with 38 g of protein, 38 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 38 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
