Crispy Chicken Salad

This salad is perfect for those who like a hearty and filling salad.   It has everything: crispy chicken strips, eggs to give you your protein, bacon for extra flavor, and healthy veggies.  

I had been looking for a salad that was more filling and packed with ingredients.  Thank you Denise from for your amazing Crispy Chicken Salad.  It was just the salad I was looking for.

Crispy Chicken Salad
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For crispy chicken tenders (Recipe adapted from The Pioneer Woman)
  1. 1 c flour
  2. 2 c buttermilk (if no buttermilk, add 2 Tbsp to 2 c measuring cup. Add milk to make 2 cups, stir and let sit for 10 minutes.)
  3. 2 tsp Lawry’s Seasoning Salt
  4. 1 tsp smoked paprika
  5. 1 tsp garlic powder
  6. 1/2 tsp pepper
  7. 3/4 lb chicken cut into strips (I used a package of fajita chicken strips so it was already cut)
  8. Mazola oil
For Salad
  1. Romaine lettuce
  2. Cheddar cheese, shredded
  3. Boiled Eggs, sliced
  4. Tomato, diced
  5. Bacon, cooked crispy and diced
  1. 1. Add chicken strips to buttermilk. Let sit for 15-20 minutes.
  2. 2. In a mixing bowl, add flour, seasoning salt, garlic powder, smoked paprika and pepper. Mix together. Add 3 Tbsp buttermilk to the flour and mix together to make a chunky mixture.
  3. 3. Add enough oil to come up about 1 inch in a large cast iron skillet. Heat on medium-high heat.
  4. Add chicken pieces to flour and coat thoroughly.
  5. 4. Once oil is ready (when a little bit of the flour added starts sizzling), add chicken pieces in batches. Cook for about 1 1/2 minutes per side or until chicken is golden and crispy. Remove from oil and place on a paper-towel lined plate.
  6. 5. To prepare the salad, add the diced romaine lettuce along with bacon, tomatoes, eggs, cheese and chicken.
  7. 6. Plate and enjoy! Bon appetit!