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Crispy Chicken Salad
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Ingredients
0 of 16 gathered
Step by step
Method
4 steps
- 1
Heat the oven to 425°F and line a sheet pan. Slice 1 pound chicken breasts into ½-inch strips. Set up flour seasoned with ½ teaspoon salt, 1 beaten egg, and 1 cup panko in three shallow bowls.
- 2
Coat each strip in flour, egg, then panko. Arrange on the pan with space between pieces and drizzle with 2 tablespoons oil. Bake 15–18 minutes, turning once, until the crumbs are deep golden and the chicken reaches 165°F.
- 3
Whisk ⅓ cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, and a pinch of salt. Add 1–2 tablespoons water until the dressing pours easily.
- 4
Toss 6 cups chopped romaine, 1 cup halved cherry tomatoes, and ½ sliced cucumber with just enough dressing to coat. Top with the hot crispy chicken and serve right away so the crumbs stay crunchy.