Crispy Chicken Salad with Arugula and Cheese
Golden crispy chicken strips over fresh arugula and lettuce, topped with shredded cheese and crisp vegetables. A quick, satisfying weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 35g
Ingredients
- 1 lb chicken breast
- 1 cup panko breadcrumbs
- 1 large egg
- ½ cup all-purpose flour
- 4 cups arugula
- 2 cups lettuce
- ½ cup shredded cheese
- 1 medium cucumber
Instructions
- 1
Cut the 1 lb chicken breast into 1-inch strips. Set up three shallow bowls: 0.5 cup flour, 1 beaten egg, and 1 cup panko breadcrumbs.
- 2
Dredge each chicken strip in flour, then egg, then panko, pressing to coat. Place on a plate.
- 3
Heat 0.25 cup oil in a large skillet over medium-high. Fry chicken in a single batch, turning once, until golden and cooked through, about 6-8 minutes. Drain on paper towels.
- 4
In a large bowl, toss 4 cups arugula, 2 cups lettuce, and 1 sliced cucumber.
- 5
Top salad with crispy chicken and 0.5 cup shredded cheese. Serve immediately with your favorite dressing.
Tools you’ll need
- large skillet
- shallow bowls
- cutting board
- knife
- large salad bowl
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