Crispy Chicken Salad with Vinaigrette

Name: Crispy Chicken Salad with Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Chicken breast 1 lb; Eggs (medium) 2; Breadcrumbs (for breading) 1 cup; Vegetable oil (for frying) 1.4 cups; Mixed salad 7 cups; Carrots 2 ¼ cups; Cucumbers 2 ¼ cups; Beefsteak tomatoes 0.9 lb; Extra virgin olive oil 2 tbsp; Fine salt to taste; Extra virgin olive oil ½ cup; White wine vinegar; Fine salt to taste; Black pepper to taste

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Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Crispy chicken salad is one of those go-to summer meals that just totally hits the spot. Really, it’s perfect when you’re craving something fresh with a little crunch. I mean, what makes this dish stand out is the way the crispy chicken salad delivers that crunchy, tender bite. You’ve got these fried chicken breast sticks on top of a big pile of colorful veggies. Really good stuff. Carrots, cucumbers and tomatoes all join the party, but here’s the deal: you can swap in anything you like. Maybe you’re into bell peppers or sliced radishes—go for it. It’s all about mixing up the things you enjoy, and the whole thing feels light yet still pretty satisfying. You know, people love how this combines moist chicken and crisp salad, giving off a classic American picnic vibe—but with a twist.

Summer days and salads like this just go together, right? Plus, what really kicks up the flavor is the vinaigrette dressing. To be honest, this homemade vinaigrette—with oil and vinegar—adds that little tangy hit that wakes up every bite. Not heavy or creamy at all, just a clean, sharp zing that ties the whole thing together. And you know what? Folks say a quick salad recipe like this is perfect for last-minute meals. It never feels thrown together, thanks to that zippy vinaigrette. Even though it’s called a crispy chicken salad, it’s the dressing that kind of steals the show, bringing in a bit of traditional European style to your plate. You could totally swap out the veggies, or even add a sprinkle of seeds or nuts for extra crunch. This easy chicken salad recipe is built for mixing things up however you like. What you get is a colorful, crunchy bowl that’s cool enough for hot weather but filling enough to count as real dinner. Seriously good. The combo of crispy chicken and zesty vinaigrette is the kind of thing people keep coming back to. Whether you’re eating outside or just want a meal that tastes like summer, this one’s got you covered.

INGREDIENTS

Ingredients for the crispy chicken: Chicken breast 1 lb (450 g); Eggs 2 - (medium); Breadcrumbs 1 cup (100 g) - (for breading); Vegetable oil 1.4 cups (300 g) - (for frying)

for the vegetables: Mixed salad 7 cups (200 g); Carrots 2 ¼ cups (300 g); Cucumbers 2 ¼ cups (300 g); Beefsteak tomatoes 0.9 lb (400 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste

for the vinaigrette: Extra virgin olive oil ½ cup (120 g); White wine vinegar (40 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Crispy Chicken Salad with Vinaigrette

To prepare the crispy chicken salad with vinaigrette, start by rinsing the vegetables. Take the cucumbers, trim them, and peel them with a vegetable peeler 1. Repeat the operation for the carrots 2. Cut the cucumbers and carrots in half first and then into strips about 1/4 inch thick 3.

Cut the tomatoes in half lengthwise, then slice them into strips 1/4 inch thick 4. Now focus on the vinaigrette. Combine the vinegar and salt in a large bowl 5. While whisking with a hand whisk, drizzle in the oil 6.

Finally, season with pepper 7 and continue whisking until you obtain a homogeneous emulsion: your vinaigrette is ready. Set it aside. Now cut the chicken breast into strips about 3/8 inch thick 8. In a small bowl, beat the eggs and season with salt. Then dip each chicken strip into the egg 9.

then roll the chicken strips in the breadcrumbs, making sure to coat them well 10. Then take a large pan and pour in the seed oil. Heat to a temperature of 338°F (you can measure with a kitchen thermometer) and immerse the chicken strips 11. Fry for about 3-4 minutes until they are golden brown 12.

Once fried, drain the chicken on a tray lined with paper towels 13. At this point, start assembling the salad. Take a large bowl and add the mixed greens, carrots 14, and cucumbers 15.

Add the tomatoes 16. Drizzle with a little oil 17 and season with salt 18.

Mix to season 19 and divide the salad into serving plates, placing the chicken on top. Dress with the vinaigrette 20 and serve the crispy chicken salad with vinaigrette for a tasty lunch 21!