Who doesn’t love fried chicken? I know we do! But let’s be honest, battered and fried chicken smothered in rich gravy is not exactly heart healthy.
In my quest to find something healthier to feed my family I decided to take an all time favorite and make it just a bit healthier. So I came up with this Chicken Fried Chicken Salad, a lighter and healthier alternative to the old classic fried chicken cutlets. It’s filling and most importantly my family loves it.
Chicken Fried Chicken Salad is crispy and light. The crunch comes from the lightly floured chicken breasts and the fresh crisp lettuce and cucumbers. It really does take a family favorite and combines it with healthy fresh veggies.
I serve it for dinner (we’re trying to eat lighter and healthier dinners), but it makes a great lunch as well. It’s a great way to get the kids, like my grandson Devon, to eat their veggies! Best of all you don’t have to spend half the day frying chicken in the summer heat!
Here’s the recipe!
Chicken Fried Chicken Salad
3 Boneless Skinless Chicken Breasts (cut horizontally in thirds to make 9 pieces)
1 Cup Flour
1 Tbs. Garlic Powder
1 Tsp. Italian Seasoning
1/2 Tsp. Cayenne Red Pepper
Oil for frying
1 Head of Romaine Lettuce (cut into chunks)
1 Cup Fresh Spinach (optional)
1 Large Cucumber (sliced into rounds)
2 Tomatoes (sliced into wedges)
Salad Dressing of choice
Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel
Mix dry ingredients together
Heat about 1/2″ of oil in frying pan
Roll chicken breasts in flour mixture
Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)
Drain on paper towel
Slice fried chicken breasts into cubes
Toss veggies except tomato slices in a bowl
Arrange veggies on a salad plate
Top with fried chicken cubes and tomato slices
Serve with dressing of your choice