Loaded Berry Crispy Chicken Salad
Loaded Berry Crispy Chicken Salad
Looking for a new salad for the summer? Check out this loaded berry crispy chicken salad! It is so refreshing and easy to make!
Try out some of these other salad recipes:
- Ramen Oriental Chicken Salad
- Broccoli Salad Recipe
- Best Salad Dressing Recipes
- Greek Salad Recipe
- BLT Pasta Salad
- Caprese Salad
Loaded Berry Crispy Chicken Salad
Loaded Berry Crispy Chicken Salad
Ingredients
- 2 chicken breasts
- salt
- pepper
- 1/3 cup flour
- 1 egg, whisked
- 1/2 cup panko breadcrumbs
- vegetable oil for frying
- 2 romaine heurts, chopper finely
- 6-8 strawberries, sliced
- 1/3 cup blueberries
- 1/2 container of raspberries
- 4 strips of crispy bacon, chopped
- 1/3 cup feta cheese crumbles
- 1/3 cup candied sliced almonds
- raspberry vinaigrette salad dressing
Instructions
- Grab your chicken breast and trim off any access fat. Then season with salt and pepper.
- In a frying pan heat up the vegetable oil just enough oil to coat the bottom. like 1/4 inch. Heat up until oil is hot.
- Grab the chicken breasts and dip into the flour. Then shake off and dip into the eggs and then the panko breadcrumbs.
- Add the chicken to the hot oil and cook for 3-4 minutes on each side or until chicken is golden brown. Slice into it to make sure that it is cooked all the way. Once it is slice and set aside.
- In a large bowl add the romaine lettuce and then add the remaining ingredients sprinkle evenly over the whole salad. The lay the sliced chicken on top.
- Then you can toss the raspberry vinaigrette dressing in it or you can serve it and then let each person dress the salad how they would like!
Ingredients
- 2 chicken breasts
- salt
- pepper
- 1/3 cup flour
- 1 egg, whisked
- 1/2 cup panko breadcrumbs
- vegetable oil for frying
- 2 romaine heurts, chopper finely
- 6-8 strawberries, sliced
- 1/3 cup blueberries
- 1/2 container of raspberries
- 4 strips of crispy bacon, chopped
- 1/3 cup feta cheese crumbles
- 1/3 cup candied sliced almonds
- Raspberry vinaigrette salad dressing
Instructions
- Grab your chicken breast and trim off any access fat. Then season with salt and pepper.
- In a frying pan heat up the vegetable oil just enough oil to coat the bottom like 1/4 inch.
- Heat up until oil is hot. Grab the chicken breasts and dip into the flour. Then shake off and dip into the eggs and then the panko breadcrumbs.
- Add the chicken to the hot oil and cook for 3-4 minutes on each side or until chicken is golden brown.
- Slice into it to make sure that it is cooked all the way. Once it is slice and set aside.
- In a large bowl add the romaine lettuce and then add the remaining ingredients sprinkle evenly over the whole salad. Then lay the sliced chicken on top.
- You can toss the raspberry vinaigrette dressing in it or you can serve it and then let each person dress the salad how they would like!
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