This Crispy Chicken Salad is loaded with vibrant vegetables, avocado, sliced almonds, hard-boiled eggs and a creamy Greek yogurt dressing. Amazing flavor and a satisfying crunch in every bite!
I’m officially declaring this absolutely crave-worthy Crispy Chicken Salad recipe my new favorite main dish salad. I’ve made it an almost embarassing number of times since summer and I hope I can convince you to try it!
This is a salad that people of all ages can get excited about.
The Greek Yogurt Salad Dressing with hints of honey and mustard is the perfect complement to the light and crispy strips of air fried chicken. But, it’s the overall combination of flavors and textures that take it over the top.
In my dream world where fast food restaurants actually care about our health (ha!), this salad and my Cheeseburger Bowls would be on the menu.
Table of contents
Ingredients and Substitutions
- For the Crispy Chicken: Boneless skinless chicken breasts seasoned with a little kosher salt and freshly ground black pepper. The breading ingredients include all-purpose flour, egg, and seasoned panko bread crumbs combined with granulated garlic (or garlic powder) and paprika. You can substitute Gluten-Free Chicken Cutlets for a gluten-free salad.
- Greens: I use a chopped romaine lettuce heart and a few handfuls of mixed baby greens. You can substitute any salad greens you love.
- Tomatoes: Assorted colors of cherry tomatoes and/or grape tomatoes.
- Radishes: Thinly sliced radishes add a pop of color and some great texture.
- Onion: Diced red onion.
- For Garnish: The salads are topped with slices of avocado and sliced almonds. Halved hard-boiled eggs add flavor and an additional protein boost!
- Dressing: My Greek Yogurt Salad Dressing is flavored with Dijon mustard and honey. It is a natural and absolutely delicious complement to the crispy chicken. A store-bought creamy dressing will work in a pinch (but I hope you try this homemade dressing!).
How to Make Crispy Chicken Salad
- Bread the chicken: Dredge each chicken cutlet first in flour, then dip it in the egg, and finally, coat it in the bread crumb mixture. Transfer the breaded chicken to a sheet of aluminum foil or a plate.
- Air fry the chicken: Preheat your air fryer to 400 degrees F. Spray the basket with a propellant-free nonstick cooking spray (or use an oil mister) and add 2 breaded cutlets. Spray the tops with a little more oil and cook for 8 to 9 minutes. Flip the pieces halfway through the cooking time and spritz any dry spots on the breading with additional oil. Cook until the breading should be crisped and browned and the internal temperature of the chicken is a minimum of 165 degrees F.
Alternate Stovetop Method: If preferred, you can cook the chicken in oil in a skillet until browned and cooked through. I prefer either olive oil or avocado oil. Tranfer the cooked chicken to a double layer of paper towels and blot any excess grease before slicing.
- Toss the base salad ingredients: In a large salad bowl, toss the greens, tomatoes, radishes, and red onion.
- Assemble the salads: Divide the salad mixture between 4 salad bowls. Top the salads with sliced chicken, hard-boiled eggs, avocado, sliced almonds, and a drizzle of salad dressing.
Make-Ahead and Storage Tips
All of the fresh ingredients, except the avocado, can be prepped in advance and stored in the refrigrator until you are ready to serve. Before serving, just slice the avocado, give the dressing a stir, and assemble the salads.
The chicken is at its crispiest if cooked just before serving. However, you can cook it in advance and re-crisp it briefly in the air fryer. It’s also delicious served cold.
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Crispy Chicken Salad
Ingredients
For the Crispy Chicken
- 2 boneless skinless chicken breasts, (about 1 pound)
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup all purpose flour
- 1 large egg
- ½ cup seasoned panko bread crumbs
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon paprika
For the Salad
- 1 small artisan romaine heart, well chopped (about 3 cups)
- 3 cups baby spring greens
- 1 cup cherry and/or grape tomatoes, assorted colors, halved
- 2 or 3 radishes, thinly sliced (about ½ cup)
- ⅓ cup diced red onion
For Garnish
- 1 large avocado, sliced
- ½ cup sliced almonds
- 2 to 3 hard-boiled eggs, halved, optional
- ½ cup Greek Yogurt Salad Dressing, or as needed
Instructions
Make the Crispy Chicken
- Slice the chicken lengthwise through the middle to create two thin cutlets. Season both sides with a little salt and pepper.
- Set up your breading station:1. Place the flour in one shallow bowl.2. In a second shallow bowl, whisk the eggs.3. In a third shallow bowl, combine the bread crumbs, granulated garlic or garlic powder, and paprika.
- Preheat air fryer at 400 degrees F for 5 minutes. Set a large sheet of foil or a plate next to your breading station.
- Meanwhile, dredge the chicken through the flour to lightly coat both sides, shaking off the excess. Then, dip it in the beaten egg to coat both sides and finally, dredge both sides through the bread crumb mixture. Set the pieces on the foil (or plate) as they are breaded.
- Spray the basket of your preheated air fryer with a propellant-free nonstick cooking spray (or use an oil mister), add 2 breaded cutlets and spray the tops of each with the nonstick spray. If you have more than 2 cutlets, cook the chicken in batches.
- Air fry the chicken at 400 degrees F for 4 minutes. Open the air fryer and spritz any dry spots on the breaded chicken with additional nonstick spray. Flip the chicken over using tongs and spray the chicken again. Cook at 400 degrees F for an additional 4 to 5 minutes, or until the breading is crisped and browned and the internal temperature of the chicken reaches 165 degrees F.
- Transfer the chicken to a cutting board and let it rest while you assemble the salad.
Assemble the Salads
- Combine the salad greens, tomatoes, radishes, and red onion in a salad bowl. Divide the salad mixture between 4 individual serving bowls. Divide the sliced chicken, avocado, sliced almonds, and halved eggs between each of the bowls (placing on top of the salad mixture) and drizzle with the dressing.
- Serve with additional dressing on the side.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
