Crispy Chicken Salad
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A light yet filling salad packed with a variety of veggies and crispy chicken. Pair with my Greek yogurt ranch recipe or vinaigrette dressing for a tasty lunch or dinner.
Nutrition Facts
A small radish (2 grams) contains 10 mg of magnesium, providing ~2.4% of the daily value.
Carrots (100 grams) provide 2.22 grams of biotin, providing 7.4% of the daily value.
Cucumbers (100 grams) has 23 milligrams of phosphorus or ~1.8% of the daily value.
(All facts sourced from USDA database: https://fdc.nal.usda.gov/)
Substitutions and Notes
Replace chicken with vegetarian sources of protein sources such as seeds, nuts, and beans.
Try romaine, spinach, watercress, or other lettuce/leaf varieties to add in your salad.
Limit or omit salt for a low sodium or salt-free recipe.
Visit The Kitchen Corner for tool and gadget recommendations!
Crispy Chicken Salad
Serves 4
Cornflake Chicken (Seasons 10 chicken tenders (1 lb))
Ingredients:
1 lb chicken tenderloins
Rub for Chicken
2 tbsp mustard
1 tbsp paprika
1- 1 1/2 tsp salt
1 1/2 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
3/4 tsp Adobo seasoning
1/2 tsp seasoning salt
1/2 tsp oregano
Cornflakes Mixture
1 cup cornflakes, crushed with small flakes visible
2 tbsp oil
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salad
Ingredients:
10 oz spring mix lettuce
1 pint cherry tomatoes
2 carrots
1 cucumber
3 radishes
1 red onion
Directions:
Season Chicken
1. Preheat oven to 400F. Put setting on air-fry if available.
2. Remove tendons and wash meat if desired.
3. Add all dry seasonings into a bowl and whisk in a separate dish.
4. Mix mustard and seasonings into meat until well incorporated.
Prepare cornflake mixture
1. Blend cornflakes into crumbs in a blender or food processor until small and crumbly. Add seasonings and oil. Mix until the cornflakes loosely bind together when pressed.
2. Roll meat in the cornflake mixture until mostly covered.
3. Airfry chicken for 25-30 minutes.
4. Take the chicken out of the oven and let cool.
Assembling the salad
1. Wash vegetables. Use a large bowl to add in ingredients.
2. Wash and dry spring mix lettuce. If using a fresh head of lettuce, wash and chop.
3. Grate carrots into shreds.
4. Slice cherry tomatoes in half if desired. Slice cucumbers and radishes into thin (1/8”) circles.
5. Dice onion and chop chicken tenders into bite-size pieces.
6. Add your favorite dressing and toss.
Serving size amounts are rounded to the nearest whole number. Nutrition information is not exact and is provided as an estimate for reference. Some vitamin and minerals may be excluded. Trans fat is not calculated but minimal. Nutrition analysis performed using https://recipecard.io/recipe-nutrition-analyzer/.
Greek Yogurt Ranch
Makes ~ 8 oz
Ingredients:
1 1/2 cup Greek yogurt
2 tbsp olive oil
1 tbsp fresh parsley leaves, minced
1 tbsp chives, chopped
1 tbsp lemon juice
1 1/2 tsp fresh dill, minced
1 1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/4 cup white vinegar, as needed
Directions:
1. Mix all ingredients together except for the vinegar.
2. Add vinegar slowly until the mixture is thin enough to pour but thick enough to coat a spoon when dipped.
3. Store in an airtight jar or bottle. Shake before using.
This Nutrition Facts label represents the total amount made.
Serving size amounts are rounded to the nearest whole number. Nutrition information is not exact and is provided as an estimate for reference. Some vitamin and minerals may be excluded. Trans fat is not calculated but minimal. Nutrition analysis performed using https://recipecard.io/recipe-nutrition-analyzer/.
Italian Dressing
Makes ~ 8 oz
Ingredients:
3/4 cup olive oil
1/2 cup red wine vinegar
2 tbsp Dijon mustard
1 tbsp water
1 tbsp Italian seasoning, dried (or 1 tsp oregano, basil, and rosemary)
1 1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp white sugar
1 tsp red pepper flakes
Directions:
1. Mix or shake all ingredients together and store in an airtight jar or bottle. Shake before using.
This Nutrition Facts label represents the total amount made.
Serving size amounts are rounded to the nearest whole number. Nutrition information is not exact and is provided as an estimate for reference. Some vitamin and minerals may be excluded. Trans fat is not calculated but minimal. Nutrition analysis performed using https://recipecard.io/recipe-nutrition-analyzer/.
