Crispy Chicken Salad with Chipotle Ranch Dressing

Crispy Chicken Salad with Chipotle Ranch Dressing

Crispy chicken salad has golden brown crispy chicken tenders with the refreshing freshness of a salad with a creamy chipotle ranch dressing. Get ready to indulge in a mouthwatering blend of flavors and array of textures that will leave you craving more.

Course Entrees

Cuisine American

Keyword Chicken, Salad

Prep Time 15

Cook Time 15

Servings

Calories 416kcal

Author Wendie

Ingredients

Chipotle Ranch dressing

1 tablespoon Ranch dressing mix
½ cup milk
1 cup mayonnaise
½ teaspoon chipotle powder optional

For the chicken

¼ cup all purpose flour
1 cup panko bread crumbs
½ teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 eggs beaten
5 slices bacon cut into bite sized pieces
6 chicken tenders or 2 boneless chicken breasts cut into thirds
Oil for frying

For the salad

3 cups romaine or iceburg lettuce chopped
1 1/2 cups cucumbers cut into bite sized pieces
1 ½ cups cherry tomatoes cut in half
3 boiled eggs peeled and cut in half
1 ½ cups shredded cheese
1 ripe avocado cut into slices

Instructions

Chipotle Dressing

In a small bowl mix the dressing together and place in the refrigerator until ready to use.

For the chicken

Using 3 shallow bowls add the flour to one. In another add the eggs and whisk together. Mix the panko bread crumbs, paprika, garlic powder, salt and pepper in another bowl and mix until combined.
Roll the chicken into the flour, then coat with the beaten eggs.
Then into the panko bread crumb mixture and gently press until coated well. Place on a plate and repeat until all of the chicken is coated.
Heat a skillet on medium high heat and add the bacon, cook until crispy and place on a paper towel to drain.
When the bacon is done add a little more oil to the skillet (you want about ½ inch) and let it heat up a bit more. Add in a few pieces of the breaded chicken and fry for 3-4 minutes flip and fry 3-4 more minutes, remove to a plate or cooling rack. Repeat with the remaining chicken.

Assemble the salad

Add the lettuce to a large bowl or platter and top with tomatoes, cucumbers, eggs, and cheese. Slice the chicken into strips and place them on top, followed by the crispy bacon. Slice your avocados and place on top before serving.
Serve with the ranch dressing

Notes

Always use an instant-read thermometer in the thickest part of the chicken to ensure it reaches 165F internal temperature before removing from the skillet to cool and cut.

Don't overcrowd the pan when frying the chicken tenderloins. Only put them in a single layer or they won't cook evenly.

You can add 1/2 teaspoon of chipotle powder to 1 cup of bottled ranch dressing if you prefer.

Nutrition