This crispy chicken salad recipe shows you how to make a simple healthy green salad with some crispy chicken pieces and a honey mustard dressing.
You can serve the chicken up hot or cold and vary the salad contents as you please.
This recipe is perfect for making upfront and serving up cold when you want to eat. Great for an alfresco summer lunch for example.
The healthy part of this meal is of course the salad part. I used some mixed salad lettuce leaves from Aldi which contained lollo rosso, radicchio, escarole and frisée, or curly endive. These all went to the bottom of the bowl and I covered them with the sweet mixed baby tomatoes, the cucumber and the pine nuts.
The combination works very well with the salad dressing I use.
Crispy Chicken Salad Recipe
The rest of the recipe is simply two of my other recipes combined.
My simple pan fried chicken breasts, with the chicken cut into goujons, produces some tasty crispy fried chicken tenders. These can be eaten hot or cold.
It is best to cook them in batches so they have room in the pan (or you can use a deep fryer if you have one).
Crispy Chicken Tenders
Cooking in vegetable oil is not so healthy of course, but if you have an air fryer you can try making them in that as an alternative. I like to slice the crispy chicken strips before serving up.
The dressing I used in the photos is from my simple recipe for a dill honey mustard sauce, which is a perfect salad dressing and super easy to make. It also tastes great with the chicken pieces.
But if you are wanting another sauce to dip your chicken in, my curry dipping sauce is a favourite with my girls. It is great with chicken!
Crunchy chicken salad
I think the crispy chicken on the top of this salad makes it a winner.
But of course, you can always vary the green part of your salad to include your own special salad ingredients.
Maybe you like to add some grated carrot, sweet corn or olives? It’s up to you.
Variety is the spice of life as they say.
If you do decide to try this recipe then please let me know how it worked out, and how you improved it, in the comments section below.
This recipe for a crispy chicken salad gives you a delicious mixed salad with some crispy chicken goujons. Serve hot or cold. A great recipe for an alfresco lunch and quick to prepare.
2 chicken breasts
Salt and pepper
Vegetable oil (to fry)
100g mixed salad leaves
120g sweet mixed baby tomatoes
2 tbsp pine nuts
2 inches of cucumber
For the dressing
2 tbsp Dijon Mustard
2 tsp Runny honey
1 tbsp cider vinegar
4 tbsp Virgin olive oil
1 tsp dried dill (or fresh if you can get it)
1 tsp golden caster sugar
Zest of 1/2 lime
Juice of 1/2 lime
Pinch of salt
Cut the chicken into goujons. Break the egg into a bowl, season with salt and pepper and whisk with a fork. Place the breadcrumbs on a plate.
Heat some oil in a skillet until shimmering. Then dunk the chicken strips into the egg and cover all over in breadcrumbs and place into the oil (you could also use a deep fryer for this if you have one).
Cook in batches turning once until the chicken is cooked (about 4-5 minutes each batch). The breadcrumbs should turn a golden brown colour. Careful not to burn them!
While you are cooking the chicken you can prepare the honey mustard and dill salad dressing.
Mix the mustard, honey and olive oil in a bowl and whisk together. Then add the vinegar, dill, sugar, lime zest and lime juice and stir until well mixed. Keep in the fridge until ready to use.
Then prepare the salad: clean the lettuce leaves and place in a bowl. Slice the baby tomatoes, the cucumber and the avocado and add to the bowl. Brown some pine nuts in a pan on the hob and add to the bowl.
When ready to serve, slice the chicken and add to the top of the salad. Serve the salad dressing separately so people can choose how much they wish to add.