Crispy chicken dinner salad
Southern-Fried
Chicken Salad
Crunchy cornflake-coated chicken, crisp vegetables, apples, and honey-mustard dressing make this feel a little more put together without being too fussy for a weeknight.
Disclosure: I’m a Pampered Chef Independent Consultant and will earn a commission from purchases made through my product links.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ tsp each salt and coarsely ground black pepper, divided
- 4 cups corn flake cereal
- ½ cup plain Greek yogurt
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tbsp cider vinegar
- 2½ tbsp canola oil
- 4 medium stalks celery
- 2 medium carrots, peeled with the Pivoting Peeler
- 2 medium red apples, such as Fuji
- 3 green onions with tops
- 6 cups chopped romaine lettuce
- ¼ cup toasted pecan halves, coarsely chopped, optional
Directions
- Place the chicken between sheets of plastic wrap or parchment. Use the flat side of the Meat Tenderizer to flatten the chicken to about ½-inch thickness. Season with half of the salt and pepper.
- Place the cornflakes in a large zip-top bag. Use the flat side of the Meat Tenderizer to crush them into fine crumbs.
- For the dressing, mix the Greek yogurt, honey, Dijon mustard, cider vinegar, and remaining salt and pepper. Set most of the dressing aside for the salad.
- Use a small amount of the dressing to coat the chicken, then press the chicken firmly into the cornflake crumbs.
- For the stovetop method, heat the oil in the 12" Brilliance Weeknight Skillet over medium heat and cook the chicken for 4–6 minutes per side, until cooked through. For the air-fryer option, lightly spray the coated chicken with oil and cook in the Deluxe Air Fryer at 375°F for 10–12 minutes, flipping halfway, until the chicken reaches 165°F.
- While the chicken cooks, use the Rapid-Prep Mandoline to slice the celery, julienne the carrots, and slice or dice the apples. Thinly slice the green onions separately.
- Combine the celery, carrots, apples, green onions, and romaine with enough of the reserved dressing to coat. Slice the cooked chicken and add it on top. Finish with extra dressing and pecans, if using.
Melanie’s Make-It-Easier Tips 💜
One tool, two jobsUse the Meat Tenderizer to flatten the chicken and then crush the cornflakes.
Let the air fryer handle dinnerThe Deluxe Air Fryer gives you a less-mess option while you prep the salad.
Prep the produce fasterUse the Rapid-Prep Mandoline for the celery, carrots, and apples. Slice the green onions separately.
Shortcut the chickenOn a really busy night, frozen tenders or cooked chicken can still turn this into dinner.
Use bagged saladPre-cut lettuce or vegetables are completely fair game when time is tight.
Build your own bowlsServe the components separately and let everyone put together their own salad.
Helpful Tools 💜
Disclosure: I’m a Pampered Chef Independent Consultant and will earn a commission from purchases made through my product links.
Meat TenderizerThe flat side handles both flattening the chicken and crushing the cornflakes.
Rapid-Prep MandolineMakes quick work of the celery, carrots, and apples for the salad.
Deluxe Air FryerA less-mess option for getting the coated chicken crispy while you prep the salad.
12" Brilliance Weeknight SkilletThe stovetop option when you want to pan-cook the chicken instead.
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