Crispy Chicken Salad with Warm Bacon Dressing
Austrian-style breaded chicken tossed with greens and a warm bacon-vinegar dressing. Golden, crunchy, ready in 18 minutes — the weeknight version of backhendlsalat that actually happens.
- Total time
- 18 min
- Servings
- 2
- Calories
- 465
- Protein
- 52g
Ingredients
- 2 breasts chicken breast, boneless and skinless
- ½ cup all-purpose flour
- 1 large egg eggs
- 4 cups mixed salad greens
- 3 slices bacon
- 2 tbsp red wine vinegar
Instructions
- 1
Pound each chicken breast to 1/2-inch thickness between plastic wrap.
- 2
Set up two shallow bowls: one with flour, one with beaten egg. Season flour with salt and pepper.
- 3
Coat each chicken breast in flour, shake off excess, dip in egg, coat in flour again.
- 4
Cook bacon in a large skillet over medium-high until crispy, about 4 minutes. Transfer to a plate; chop.
- 5
Sear chicken in bacon fat 3 minutes per side without moving until golden brown and cooked through.
- 6
Toss greens with warm pan. Deglaze with vinegar, scraping up brown bits. Pour over salad, top with chicken and bacon.
Tools you’ll need
- 12-inch skillet
- plastic wrap
- two shallow bowls
- meat mallet
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