Crispy Chicken Salad with Pecans and Creamy Dressing
Golden crispy chicken strips over fresh greens with sharp cheddar, red onion, and toasted pecans, all tossed in a creamy dressing. A satisfying weeknight dinner that comes together in about 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
- 1 lb chicken breast
- ½ cup all-purpose flour
- 1 large egg
- ¼ cup vegetable oil
- 6 cups mixed greens
- ½ medium red onion
- ½ cup cheddar cheese
- ½ cup pecan halves
Instructions
- 1
Cut the 1 lb chicken breast into 1-inch strips. Season with salt and pepper. Place 0.5 cup flour in a shallow dish and beat 1 egg in another.
- 2
Heat 0.25 cup vegetable oil in a large skillet over medium-high until shimmering, about 2 minutes. Dredge each chicken strip in flour, then egg, then flour again.
- 3
Fry the chicken in batches without crowding, turning once, until golden and cooked through (165°F), about 4-5 minutes per batch. Drain on paper towels.
- 4
In a large bowl, combine 6 cups mixed greens, 0.5 sliced red onion, 0.5 cup shredded cheddar, and 0.5 cup pecan halves. Toss gently.
- 5
Add the crispy chicken on top. Drizzle with your favorite creamy dressing (like ranch or blue cheese) and serve immediately.
- 6
Optional: toast the pecans in a dry skillet for 2-3 minutes until fragrant before adding for extra crunch.
Tools you’ll need
- large skillet
- shallow dishes
- paper towels
- large bowl
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