Crispy Chicken Salad with Creamy Ranch Dressing
This Crispy Chicken Salad with Creamy Ranch Dressing is the ultimate balance of crunchy, juicy, and creamy textures in every bite. Featuring golden-brown, crispy chicken tenders, fresh crisp veggies, shredded cheese, crispy bacon, and crunchy croutons, this salad is hearty enough for a main meal. The homemade ranch dressing is rich, tangy, and packed with fresh herbs, making it far better than store-bought!
Recipe Overview
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Crispy Chicken:
2 boneless, skinless chicken breasts, cut into strips
1 cup milk (for marinating)
1 cup panko breadcrumbs (for extra crunch)
½ cup all-purpose flour
½ tsp salt & ¼ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 egg, beaten
¼ cup oil (for frying, or use an air fryer)
For the Salad:
6 cups romaine lettuce (or mixed greens), chopped
1 cup cherry tomatoes, halved
½ cup cucumber, sliced
¼ cup red onion, thinly sliced
½ cup shredded cheddar or mozzarella cheese
¼ cup crispy bacon bits (optional)
½ cup croutons
For the Creamy Ranch Dressing:
½ cup mayonnaise
½ cup sour cream or Greek yogurt
¼ cup milk
1 tsp Dijon mustard
1 clove garlic, minced
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
½ tsp salt & ¼ tsp black pepper
1 tbsp lemon juice or white vinegar
Instructions
Step 1: Marinate the Chicken
1. In a bowl, combine chicken strips and buttermilk. Let marinate for 15 minutes (or up to overnight) for extra tenderness.
Step 2: Bread the Chicken
1. In a shallow dish, mix flour, salt, black pepper, garlic powder, and paprika.
2. In another dish, place beaten egg.
3. In a third dish, add panko breadcrumbs.
4. Remove the chicken from the marinade, dredge each piece in flour mixture, dip in egg, and coat with panko breadcrumbs.
Step 3: Cook the Chicken
Frying: Heat ¼ cup oil in a skillet over medium heat. Cook chicken strips for 3-4 minutes per side until golden and crispy. Drain on paper towels.
Air Fryer: Preheat to 375°F (190°C), spray chicken with oil, and cook for 12-15 minutes, flipping halfway.
Baking: Preheat oven to 400°F (200°C) and bake on a greased rack for 18-20 minutes, flipping halfway.
Step 4: Make the Ranch Dressing
1. In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt), buttermilk, Dijon mustard, garlic, dill, parsley, chives, lemon juice, salt, and pepper.
2. Chill in the fridge for at least 10 minutes to enhance the flavors.
Step 5: Assemble the Salad
1. In a large bowl, toss romaine lettuce, cherry tomatoes, cucumber, red onion, shredded cheese, bacon bits, and croutons.
2. Slice the crispy chicken and place on top.
3. Drizzle with homemade ranch dressing and serve immediately!
Notes & Tips
Healthier option: Use grilled chicken instead of crispy chicken.
Extra crunch: Add sliced almonds or sunflower seeds.
Make it spicier: Add hot sauce to the dressing or toss the chicken in buffalo sauce.
Storage tip: Store dressing and salad separately to keep everything fresh.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes! Store the salad, dressing, and chicken separately and combine just before serving.
Q: What can I use instead of buttermilk?
A: Mix ¾ cup milk with 1 tbsp lemon juice and let sit for 5 minutes.
Q: Can I use store-bought ranch dressing?
A: Yes, but homemade ranch tastes much fresher and has no preservatives.
Q: How can I make this salad gluten-free?
A: Use gluten-free breadcrumbs and croutons, or skip them entirely.
Q: Can I add more toppings?
A: Absolutely! Try avocado, roasted corn, pickled jalapenos, or bell peppers.
Nutritional Information
(Per Serving – Based on 4 Servings)
Calories: ~550 kcal
Protein: ~38g
Carbs: ~35g
Fats: ~30g
Fiber: ~5g
Enjoy this crunchy, creamy, and flavor-packed Crispy Chicken Salad with Creamy Ranch Dressing!