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Fried chicken salad on a white plate with fresh vegetables and ranch dressing on the side.

Fried Chicken Salad for Laid-Back Garden Lunches

This fried chicken salad is crispy, juicy, and tossed with fresh greens and a tangy dressing. Perfect for a relaxed garden lunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts about 1 lb, sliced into strips
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1/2 cup buttermilk
  • Vegetable oil for frying
  • 6 cups mixed salad greens
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • Salt and pepper to taste

Method
 

  1. Slice chicken breasts lengthwise into 1/2-inch thick strips.
  2. In a shallow bowl, whisk flour with paprika, garlic powder, onion powder, salt, and pepper.
  3. In another bowl, whisk egg and 1/2 cup buttermilk.
  4. Heat about 1/2 inch oil in a large skillet over medium-high heat until shimmering (350°F).
  5. Dip each chicken strip into egg mixture, then dredge in flour mixture, shaking off excess.
  6. Fry in batches without crowding, 3-4 minutes per side until golden and cooked through (internal temp 165°F). Drain on paper towels.
  7. Meanwhile, make dressing: whisk mayonnaise, 1/4 cup buttermilk, lemon juice, 1/2 teaspoon garlic powder, dill, and salt and pepper until smooth.
  8. In a large bowl, toss greens, tomatoes, cucumber, onion, and feta with dressing.
  9. Divide salad among plates, top with warm fried chicken strips, and serve immediately.