Crispy Chicken BLT Chopped Salad

Name: Crispy Chicken BLT Chopped Salad
Prep time: 30 min
Cook time: 20 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/4 lb boneless skinless chicken breasts; 1/2 cup all-purpose flour; 2 large eggs; ! cup panko breadcrumbs; 1 tsp paprika; 1/2 tsp garlic powder; 3/4 tsp kosher salt; 1/2 tsp black pepper; neutral oil; 2 large romaine hearts; 6 slices bacon; 1 1/2 cups cherry tomatoes; 1 avocado; 1/4 red onion; 1/2 cup shredded sharp cheddar; 1/2 cup mayonnaise; 1/3 cup buttermilk; 1/4 cup sour cream; 1 tbsp chopped fresh dill; 1 tbsp chopped fresh chives; 1 tsp lemon juice; 1/2 tsp garlic powder; 1/2 tsp onion powder; kosher salt; black pepper

Crispy chicken over chopped romaine with smoky bacon, tomatoes, avocado, red onion, cheddar, and creamy buttermilk ranch.

Total

27 min

Servings

Level

Medium

Ingredients

Crispy Chicken

1 boneless skinless chicken breasts
1 all-purpose flour
2 large eggs
! cup panko breadcrumbs
1 paprika
1 garlic powder
3 kosher salt
1 black pepper
neutral oil, for shallow frying

Salad

2 romaine hearts, chopped
6 bacon, cooked crisp and chopped
1 cherry tomatoes, halved
1 avocado, diced
1 red onion, thinly sliced
1 shredded sharp cheddar

Buttermilk Ranch

1 mayonnaise
1 buttermilk
1 sour cream
1 chopped fresh dill
1 chopped fresh chives
1 lemon juice
1 garlic powder
1 onion powder
kosher salt
black pepper

Instructions

Whisk mayonnaise, buttermilk, sour cream, dill, chives, lemon juice, garlic powder, onion powder, salt, and pepper.

Refrigerate dressing while preparing salad.

Slice chicken into thin cutlets if necessary.

Pound to approximately 1/2-inch even thickness.

Season chicken with salt and pepper.

Combine flour with paprika and garlic powder.

Place seasoned flour in one shallow bowl.

Beat eggs in another.

Place panko in a third.

Coat chicken in flour.

Dip in egg.

Press into panko.

Heat a shallow layer of neutral oil in a skillet over medium heat.

Cook chicken approximately 3-4 minutes per side until crisp, golden, and 165F internally.

3 min

Transfer to a wire rack.

Rest approximately 5 minutes.

5 min

Place chopped romaine in a large serving bowl.

Add bacon, tomatoes, avocado, red onion, and cheddar.

Slice crispy chicken into strips.

Arrange over salad.

Drizzle with buttermilk ranch immediately before serving.

Toss lightly or serve dressing alongside.

Chef's Notes & Storage

KEEP THE CHICKEN CRISP: Don't put hot chicken directly into dressed lettuce. Rest briefly on a rack and add immediately before serving. BACON: Cook until genuinely crisp so it provides texture against the vegetables and dressing. MEAL PREP: Keep chicken, dressing, and vegetables separate until serving.

Part of:Pies