Go Back
–+ servings
A single serving of Crispy Chicken Salad. Ingredients include a crispy italian seasoned thin chicken slice, mandarine oranges, avocado slices, shaved manchego cheese, pecans chopped basil, mixed greens with a homemade balsamic vinaigrette dressing. Absolutely delicious!
Print Recipe
No ratings yet

The Ultimate Crispy Chicken Salad

This is the most delicious Crispy Chicken Salad I have ever had. Inspired by a restaurant visit to Piperade restaurant in San Francisco. So much so that I had to make my own version! I hope you like it!
Prep Time5 minutes
Cook Time10 minutes
Salad Preparation5 minutes
Course: dinner, lunch, Salad
Cuisine: American, basque, Italian
Keyword: avocado salad, balsamic vinaigrette dressing recipe, chicken salad, crispy chicken salad, dinner salad, easy chicken salad recipe, easy salad, fried chicken salad, healthy salad, keto salad, low carb salad, manchego cheese, mandarin salad, mixed greens recipe, piperade inspired crispy chicken salad, salad dressing, spring salad, universal salad
Servings: 4 servings

Ingredients

  • 1 thick chicken breast cut in half and each half into another half these will be pounded thin

For the chicken breading

  • 3 large eggs
  • 1 cup flour
  • 2 cups Kadayif noodles (kind of like panko)

For cooking the chicken

  • Extra virgin olive oil to cover the bottom of the skillet
  • 2 tbsp Italian seasoning to sprinkle on both sides as chicken cooks

For the salad

  • 1 16oz spring mix salad
  • 3 mandarin oranges, peeled and carpels separated you can also substitute with grapefruit for a more tart bite
  • 2 avocadoes peeled and sliced
  • Manchego cheese, shaved and amount to taste I used young Manchego
  • pecans to taste
  • 6 basil leaves, chopped I like to do these by hand
  • Balsamic Vinaigrette homemade or store bought

Instructions

Preparing the chicken

  • Cut any fat from the chicken breast. Slice in half to make it into two thin cutlets. Then cut each cutlet into two pieces.
  • Place saran wrap over all the chicken pieces and pound until super thin.

Bread the chicken

  • In a shallow plate, add the flour.
    In another deeper plate, add the eggs and whisk thoroughly.
    In another shallow plate, add the kadayif.
  • Place each chicken piece into the flour, shake off excess. Then into the egg mixture, and then into the kadayif. Set aside on another plate.

Cooking the chicken

  • In a frying pan, add the extra virgin olive oil. Turn heat to medium.
  • Once the oil is hot, place the chicken pieces in and cook for about 5 minutes each side or until cooked through. Sprinkle Italian seasoning on both sides as you do so.
  • Once done, set the chicken aside and assemble the salad.

Assemble the salad

  • In salad plates, spread the spring mix or whichever combo you desire.
  • Sprinkle the chopped basil over the spring mix.
  • Top with a chicken piece. Then follow with mandarin orange carpels, pecans, sliced avocados, shaved manchego cheese and then sprinkle desired amount of dressing.

Video