Fried Chicken Salad | PCC Natural Markets

Fried Chicken Salad

Serves: 4

Your rating: None (4 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

The familiar ideas of crispy, breaded chicken strips and ranch dressing get a healthier makeover with this delicious, kid-friendly salad.



In a large bowl, combine breadcrumbs, almond meal, oregano, paprika, salt and pepper. Dip chicken in beaten eggs and shake off excess. Cover chicken with breadcrumb mixture, pressing gently to help the coating stick.

Heat oil in a heavy skillet over medium-high heat. Cook chicken until golden and cooked through, about 4 minutes per side. Allow to cool slightly and then cut into thin strips.

In a large bowl, toss together greens, cabbage and apples; drizzle with ranch dressing. Divide salad between 4 plates and top with chicken strips, blue cheese and green onions.

Each serving: 640 cal, 35g fat (8g sat), 225mg chol, 660mg sodium, 34g carb, 7g fiber, 49g protein

Recipe by Jackie Freeman, PCC Chef

More about: blue cheese, chicken, greens


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