American Crispy Chicken Salad
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This is one of my go to meals when I want something satisfying but not too heavy. Crispy chicken salad hits that perfect sweet spot where you get all the freshness of vegetables with that irresistible crunch from the bacon and fried chicken. The buttermilk marinade keeps the chicken incredibly tender while the paprika gives it that classic golden color. What I love most is how quick it comes together, ready in just an hour from start to finish, and it's packed with lean protein and fresh greens that make you feel genuinely good about what you're eating. Trust me, once you make this, you'll find yourself craving it all the time.
Ella x
Ingredients
- 400boneless chicken breast
- 200mixed greens
- 120 slicescrispy bacon
- 1red onion
- 150 peeled and gratedcarrots
- 100 slicedcucumber
- 200 halvedcherry tomatoes
- 60 tbspmayonnaise
- 30 tbspapple cider vinegar
- 20 tbspdijon mustard
- 1salt
- 1black pepper
- 120 tbspbuttermilk
- ½paprika
- ½garlic powder
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿t). Line a baking sheet with parchment paper.
Tip: For easy cleanup.
- 2
Season the chicken breast with salt, black pepper, paprika, and garlic powder.
Tip: Make sure to coat evenly.
- 3
Mix the buttermilk and mayonnaise in a bowl.
Tip: Stir until well combined.
- 4
Add the chicken breast to the marinade and mix until coated.
Tip: Make sure the chicken is fully submerged.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 10 minutes.
Tip: For the best results, let it marinate for 30 minutes to an hour.
- 6
Remove the chicken from the marinade and coat with crispy bacon.
Tip: This will add extra flavor and crunch.
- 7
Bake the chicken in the preheated oven for 20 minutes.
Tip: Make sure it's cooked through and crispy.
- 8
In a large bowl, combine the mixed greens, crispy bacon, red onion, carrots, cucumber, and cherry tomatoes.
Tip: Toss gently to combine.
- 9
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and a pinch of salt.
Tip: Adjust to taste.
- 10
Pour the dressing over the salad and toss to coat.
Tip: Make sure everything is well combined.
- 11
Top the salad with the crispy chicken breast.
Tip: Cut into bite-sized pieces if desired.
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