Crispy Chicken Salad with Chipotle Ranch Dressing

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A perfect balance of crunchy, creamy, and fresh, this Crispy Chicken Salad combines golden fried chicken tenders with smoky bacon, creamy avocado, fresh vegetables, and a bold chipotle ranch dressing. It’s a customizable, crowd-pleasing salad that works as a hearty main course.

Ingredients

For the Chicken:

  • 1 lb chicken tenders or boneless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1½ cups panko breadcrumbs (plain or Italian seasoned)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & pepper, to taste
  • Oil for frying (avocado, canola, or vegetable)

For the Salad:

  • 4 cups chopped romaine or iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ cup cucumber, sliced
  • 2 boiled eggs, quartered
  • ½ cup shredded cheese (cheddar or a blend)
  • 4 slices thick-cut smoky bacon, cooked and crumbled

For the Chipotle Ranch Dressing:

  • ½ cup real mayonnaise
  • ¼ cup milk (whole or 2%)
  • 1 tbsp ranch seasoning mix
  • ½ tsp chipotle powder (optional, for spice)

Instructions

Step 1: Bread the Chicken

  1. In one shallow dish, place the flour.
  2. In a second bowl, whisk the eggs.
  3. In a third bowl, mix panko breadcrumbs with paprika, garlic powder, salt, and pepper.
  4. Coat chicken in flour, then dip in egg, then press into breadcrumb mixture until fully coated.

Step 2: Cook the Chicken and Bacon

  1. In a skillet, cook bacon until crispy. Remove and drain on paper towels.
  2. Heat oil in the same skillet over medium heat.
  3. Fry chicken in batches, flipping halfway, until golden and internal temperature reaches 165°F. Let cool slightly, then slice.

Step 3: Make the Dressing

  1. In a small bowl, whisk together mayo, milk, ranch powder, and chipotle powder.
  2. Chill in the refrigerator until ready to serve.

Step 4: Assemble the Salad

  1. In a large bowl or platter, layer lettuce, cherry tomatoes, cucumber, eggs, shredded cheese, and avocado.
  2. Top with sliced crispy chicken and bacon.
  3. Drizzle with chipotle ranch dressing or serve on the side.

Tips

  • Use a meat thermometer to check doneness of chicken (165°F).
  • Don’t overcrowd the pan when frying—cook in batches.
  • Add extras like red onion, corn, or black beans for variation.
  • Serve with homemade croutons or garlic bread for a complete meal.

A perfect balance of crunchy, creamy, and fresh, this Crispy Chicken Salad combines golden fried chicken tenders with smoky bacon, creamy avocado, fresh vegetables, and a bold chipotle ranch dressing. It’s a customizable, crowd-pleasing salad that works as a hearty main course.

Ingredients

For the Chicken:

  • 1 lb chicken tenders or boneless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1½ cups panko breadcrumbs (plain or Italian seasoned)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & pepper, to taste
  • Oil for frying (avocado, canola, or vegetable)

For the Salad:

  • 4 cups chopped romaine or iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ cup cucumber, sliced
  • 2 boiled eggs, quartered
  • ½ cup shredded cheese (cheddar or a blend)
  • 4 slices thick-cut smoky bacon, cooked and crumbled

For the Chipotle Ranch Dressing:

  • ½ cup real mayonnaise
  • ¼ cup milk (whole or 2%)
  • 1 tbsp ranch seasoning mix
  • ½ tsp chipotle powder (optional, for spice)

Instructions

Step 1: Bread the Chicken

  1. In one shallow dish, place the flour.
  2. In a second bowl, whisk the eggs.
  3. In a third bowl, mix panko breadcrumbs with paprika, garlic powder, salt, and pepper.
  4. Coat chicken in flour, then dip in egg, then press into breadcrumb mixture until fully coated.

Step 2: Cook the Chicken and Bacon

  1. In a skillet, cook bacon until crispy. Remove and drain on paper towels.
  2. Heat oil in the same skillet over medium heat.
  3. Fry chicken in batches, flipping halfway, until golden and internal temperature reaches 165°F. Let cool slightly, then slice.

Step 3: Make the Dressing

  1. In a small bowl, whisk together mayo, milk, ranch powder, and chipotle powder.
  2. Chill in the refrigerator until ready to serve.

Step 4: Assemble the Salad

  1. In a large bowl or platter, layer lettuce, cherry tomatoes, cucumber, eggs, shredded cheese, and avocado.
  2. Top with sliced crispy chicken and bacon.
  3. Drizzle with chipotle ranch dressing or serve on the side.

Tips

  • Use a meat thermometer to check doneness of chicken (165°F).
  • Don’t overcrowd the pan when frying—cook in batches.
  • Add extras like red onion, corn, or black beans for variation.
  • Serve with homemade croutons or garlic bread for a complete meal.

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