Are you ready to elevate your salad game to a whole new level? The "Crispy Passport Chicken Salad with Green Goddess Dressing" is not just a dish; it's a culinary adventure that will tantalize your taste buds and leave you craving more! With juicy, breaded chicken that’s fried to golden perfection, nestled atop a bed of vibrant mixed greens and fresh veggies, this salad is the perfect blend of crispy and crunchy. Drizzled with a luscious green goddess dressing, it’s a refreshing meal that’s as satisfying as it is delicious. Whether you're looking for a quick weeknight dinner or a show-stopping dish for your next gathering, this recipe is sure to impress. Read on to discover how to create this delightful dish in just 45 minutes!
Ingredients
- 2 chicken breasts, breaded and fried
- 4 cups mixed greens
- 1/2 cup cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green onions, sliced
- 1/2 cup green goddess dressing
Instructions
- Prepare the chicken breasts by patting them dry with paper towels and seasoning with salt and pepper.
- Create a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with seasoned breadcrumbs mixed with garlic powder and dried herbs.
- Dredge each chicken breast first in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with seasoned breadcrumbs.
- Heat vegetable oil in a large skillet to 350°F (175°C), ensuring enough oil to cover the bottom of the pan.
- Carefully place breaded chicken breasts into the hot oil and fry for 4-5 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from oil and let rest on a wire rack or paper towels to drain excess oil and maintain crispiness.
- While chicken cools, prepare the salad by washing and spinning mixed greens until completely dry.
- Slice cucumber into thin rounds and halve cherry tomatoes.
- Thinly slice green onions for garnish.
- Arrange mixed greens on a large serving platter or individual plates.
- Slice the crispy fried chicken breasts into strips or diagonal pieces.
- Arrange chicken strips over the mixed greens.
- Scatter cucumber slices, cherry tomatoes, and green onions over the salad.
- Drizzle green goddess dressing generously over the salad just before serving.
- Serve immediately to maintain the chicken's crispiness and salad's freshness.
Tips
- Prep Ahead: To save time, you can bread the chicken breasts a few hours in advance and store them in the refrigerator until you're ready to fry them.
- Oil Temperature: Make sure your oil is hot enough (350°F or 175°C) before adding the chicken. This ensures a crispy exterior and prevents the chicken from absorbing too much oil.
- Drain Properly: After frying, let the chicken rest on a wire rack if possible. This allows air to circulate and keeps the chicken crispy, rather than letting it steam on a paper towel.
- Customize Your Greens: Feel free to mix in your favorite salad greens or add additional vegetables like bell peppers or radishes for extra crunch and flavor.
- Homemade Dressing: If you're feeling adventurous, try making your own green goddess dressing! It’s simple and can be customized with herbs you love.
- Serve Immediately: For the best experience, serve the salad right after assembling it. This keeps the chicken crispy and the greens fresh.
- Leftover Chicken: If you have leftover chicken, it can be used in sandwiches or wraps the next day, making it a versatile addition to your meal prep!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 22g
Protein: 35g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 100mg
