Crispy Chicken Salad Bowl (Full Recipe + Q&A)
Description
This Crispy Chicken Salad Bowl combines golden, crunchy chicken pieces with a refreshing medley of colorful vegetables, buttery avocado, and a tangy homemade dressing. It’s hearty, balanced, and perfect for lunch or dinner. You can air-fry, pan-fry, or bake the chicken—your choice!
Total Time
Preparation: 15 minutes
Cooking: 15–20 minutes
Total: ~30–35 minutes
Ingredients (2–3 servings)
For the Crispy Chicken
2 boneless chicken breasts (or 4 tenders)
- 1 cup panko breadcrumbs
½ cup flour
1 large egg
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
Oil (for pan-frying) — optional if air-frying/baking
For the Salad
3 cups romaine or mixed greens
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 avocado, sliced
½ cup shredded carrots
¼ red onion, thinly sliced
Optional: corn, boiled egg, croutons, shredded cheese
For the Dressing (Creamy Honey Mustard)
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp lemon juice (or vinegar)
Salt & pepper to taste
Instructions
1. Prepare the Chicken
Slice chicken into strips or small cutlets for quicker cooking.
Set up 3 bowls:
Bowl 1: Flour + paprika + garlic powder + salt + pepper
Bowl 2: Egg (beaten)
Bowl 3: Panko breadcrumbs
Coat each chicken strip:
➜ Flour → Egg → Panko
Place on a plate and let rest 5 minutes so the coating sticks.
2. Cook the Chicken
Choose your method:
Pan-Fry (Crispiest)
Heat 3–4 tbsp oil in a skillet on medium-high.
Cook chicken 3–4 min per side until golden and cooked through.
Drain on paper towels.
Air-Fry (Healthier)
Spray chicken lightly with oil.
Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway.
Bake
Spray lightly with oil.
Bake at 425°F (220°C) for 18–20 minutes, turning once.
3. Make the Dressing
Whisk together mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper.
Taste and adjust sweet/sour balance.
4. Assemble the Salad Bowl
Add greens to a large bowl.
Top with tomatoes, cucumbers, carrots, onion, and avocado.
Add crispy chicken slices on top.
Drizzle dressing over everything.
Enjoy while the chicken is warm!
Tips & Variations
Use buttermilk instead of egg for extra juicy chicken.
Add crispy bacon for crunch and savory flavor.
Swap dressing for ranch, Caesar, sriracha mayo, or balsamic vinaigrette.
Use grilled chicken for a lighter option.
Q&A Section
Q1: Can I make the chicken ahead of time?
Yes! Store cooked chicken in an airtight container for 2–3 days. Reheat in an air fryer or oven to keep it crispy.
Q2: How do I keep the salad from getting soggy?
Store dressing separately and add only when serving.
Q3: What can I use instead of chicken?
Crispy tofu, chickpeas, shrimp, or baked salmon are great substitutes.
Q4: Can this be made gluten-free?
Yes—use gluten-free breadcrumbs and gluten-free flour.
Q5: What greens work best?
Romaine, spring mix, kale (massaged), spinach, or a blend.