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Crispy chicken salad on a white plate with fresh vegetables and a side of dressing.

Crispy Chicken Salad with Zesty Dressing

This crispy chicken salad features golden-brown chicken pieces over crunchy lettuce, cucumber, and tomato, all tossed in a bright, zesty dressing. Perfect for a quick and satisfying weeknight lunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 2 minutes
Total Time 29 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts about 2 medium
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
  • Salt and black pepper to taste
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 3 tablespoons olive oil
  • 4 cups chopped romaine lettuce
  • 1 cup diced cucumber about 1/2 English cucumber
  • 1 cup cherry tomatoes halved
  • 1/4 cup thinly sliced red onion
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove minced
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

Method
 

  1. Slice chicken breasts horizontally into thin cutlets (about 1/2 inch thick). Season both sides with salt and pepper.
  2. Set up breading station: In a shallow bowl, mix flour with garlic powder, paprika, cayenne (if using), and a pinch of salt. In another bowl, beat eggs. In a third bowl, place panko.
  3. Dredge each cutlet in flour mixture, shaking off excess. Dip into egg, then coat with panko, pressing gently to adhere.
  4. Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches (do not overcrowd) for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a paper towel-lined plate. Let rest 2 minutes, then slice into strips.
  5. In a small bowl or jar, whisk together olive oil, vinegar, mustard, honey, garlic, parsley, salt, and pepper until emulsified.
  6. In a large bowl, combine romaine, cucumber, tomatoes, and red onion. Drizzle with dressing and toss to coat. Divide among plates, top with crispy chicken strips, and serve immediately.