Crispy Chicken Salad with Chipotle Ranch Dressing.’

Crispy Chicken Salad has golden brown crispy chicken tenders with the refreshing freshness of a salad, with a creamy chipotle ranch dressing.

WANT TO SAVE THIS RECIPE?

Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!SAVE

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.

Made with ingredients like breaded and fried chicken with crispy bacon pieces, plump cherry tomatoes, crunchy lettuce, eggs, smooth avocado, cheese, and refreshing cucumbers, and covered with a creamy chipotle ranch dressing. This Crispy Chicken Salad recipe is a fan favorite, topped with some of my Homemade Croutons.

Why this recipe works

This salad is very easily customized, like my Grilled Shrimp Cobb Salad, Grilled Chicken Caesar Salad. You can include things you enjoy and omit the things you don’t. I love to make a side of my Ciabatta Garlic Bread.

Ingredients needed

• Flour: all purpose flour
• Panko: I use plain but panko with Italian seasoning also works.
• Spices: paprika, garlic powder, salt, and black pepper
• Eggs: Used to coat the chicken and boiled for the salad.
• Bacon: I like to use a smoky thick-cut bacon.
• Chicken: Chicken tenders or boneless chicken breasts will work
• Oil: Avocado oil, canola or vegetable
• Mayonnaise: Use real mayonnaise
• Milk: Whole or 2%
• Ranch powder:
• Chipotle powder: optional, but adds a nice flavor 

How to make this crispy chicken salad

• Step 1: In a shallow bowl, add flour. Use tongs to roll and coat each piece of chicken in flour. 
• Step 2: In a separate mixing bowl, whisk eggs. Use tongs to dredge each flour coated piece of chicken through the whisked egg mixture. 

• Step 3: In a 3rd shallow dish, mix the panko breadcrumbs and spices until combined, transfer your egg and flour mixture coated chicken to the bowl. Press the chicken down gently and coat in the breadcrumb mixture. Repeat the coating process for all chicken pieces in each bowl. 
• Step 4: Add bacon pieces to skillet and cook until crispy. Drain on paper towel to remove excess grease. 

• Step 5: Add a bit of oil to the skillet and let it heat up. Then carefully place a few pieces of breaded chicken in hot oil. 
• Step 6: Fry and flip halfway through cook time. Finish frying before removing to let cool on a plate. 

• Step 7: Add the dressing ingredients to a small bowl and whisk.
• Step 8: Place in the refrigerator until thickened.

How to assemble the salad

In a large bowl or serving platter, add lettuce and top with cherry tomatoes, cucumbers, eggs, and shredded cheese. 

Once chicken has been cooked and cooled a bit, slice into strips and place crispy chicken strips on top of the salad along with the bacon.

Slice up creamy avocado pieces and add to the salad as you serve. 

Recipe Tips

• Always use an instant-read thermometer in the thickest part of the chicken to ensure it reaches 165F internal temperature before removing from the skillet to cool and cut.
• Don’t overcrowd the pan when frying the chicken tenderloins. Only put them in a single layer or they won’t cook evenly. 
• Feel free to add your other favorite fresh veggies to this salad mixture.