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Crispy chicken salad with thousand island dressing

Crispy chicken salad with thousand island dressing

By Emily Johnson
30’ Prep time
15’ Cook time
45’ Total time
617 Calories
6 Serving

Summary

This crispy chicken salad is the mother of all chicken salads. crispy chicken pieces are coated in crunchy cornflakes and cooked to absolute perfection, then tossed in a hearty salad filled with juicy vegetables and our most delicious homemade thousand island dressing. it doesn’t get any better than this!
Emily Johnson 0 Followers

Step by Step

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Step 1

Add all of the ingredients for the Thousand Island Dressing into a bowl and mix to combine. Place the dressing in the refrigerator for later.
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Step 2

Prepare the chicken. Place the chicken breast on a lined cutting board and then cover it with parchment paper. Use a meat tenderizer and pound the chicken until all the chicken is pounded to about ¾ – 1-inch thick. Season the chicken with ½ teaspoon of salt and ½ teaspoon of pepper.
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Step 3

Crack the eggs into a large bowl and whisk the eggs together.
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Step 4

In a separate bowl, add the cornflakes, flour, garlic powder, paprika, pepper, and kosher salt. Use your hands to crush the cornflakes and mix all the ingredients.*
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Step 5

Dredge a chicken breast through the egg wash, allowing any excess egg to drip from the chicken breast, Next, dredge the chicken through the corn flake mixture. Flip the chicken over in the cornflake mixture and use your hands to firmly press the coating into the chicken breast. Repeat until all the chicken breasts are coated.
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Step 6

Heat the oil in a large skillet over medium/high heat. When the oil is hot, add the chicken breasts to the skillet. Semi-cover the skillet to avoid oil splatter. Do not overcrowd the pan, you may need to cook the chicken in batches. Cook each chicken for 4-5 minutes on each side or until golden brown or the internal temperature of the chicken is 165ºF.
Step 7
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Step 7

Remove the chicken from the pan and immediately season the chicken with the flakey salt. Let the chicken rest for 5 minutes, and then slice the chicken into chunks.
Step 8
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Step 8

Add all of the ingredients for the salad to a large salad bowl and toss. Top the salad with the chicken chunks and dress the salad with the Thousand Island dressing (however much you’d like).

Tips and Warnings

  • We used our favorite salad vegetables, but you can substitute any other vegetables instead.
  • We used romaine lettuce. Feel free to use any other crunchy greens.

Ingredient

  • Large eggs
    Large eggs
    3
  • Large avocado
    Large avocado
    1
  • All-purpose flour
    All-purpose flour
    118.29 ml
  • Granulated sugar
    Granulated sugar
    4.93 ml
  • Sliced almonds
    Sliced almonds
    59.15 ml
  • Mayonnaise
    Mayonnaise
    59.15 ml
  • Paprika
    Paprika
    2.46 ml
  • Garlic powder
    Garlic powder
    4.93 ml
  • Romaine lettuce
    Romaine lettuce
    198.45 g
  • Yellow onion
    Yellow onion
    0.25
  • Ketchup
    Ketchup
    118.29 ml
  • Avocado oil or olive oil
    Avocado oil or olive oil
    59.15 ml
  • Chicken breast
    Chicken breast
    6.8 kg
  • Cornflakes
    Cornflakes
    946.35 ml
  • Crumbled feta cheese
    Crumbled feta cheese
    118.29 ml
  • Flakey salt
    Flakey salt
    4.93 ml
  • Full-fat greek yogurt
    Full-fat greek yogurt
    59.15 ml
  • Ground black pepper
    Ground black pepper
    4.93 ml
  • Kosher salt
    Kosher salt
    73.93 ml
  • Mini cucumbers
    Mini cucumbers
    6
  • Pickle juice
    Pickle juice
    14.79 ml
  • Pickles
    Pickles
    78.78 ml
  • Avocado oil or olive oil
    Avocado oil or olive oil

Nutrition Facts

View nutrition facts
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