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This crispy chicken salad isn’t your average pile of greens. It’s a crunchy, satisfying meal with crispy pan-fried chicken, fresh veggies, and a lemony herb vinaigrette. This is the kind of salad you make when you want to eat something fresh but aren’t interested in rabbit food.
The chicken is seriously crispy, and the tarragon vinaigrette brings a pop of flavor that ties everything together. You’ll want this one on repeat.
Great flavors and textures shine in crispy fried chicken salad. Inspired by our Spicy Crispy Chicken Sandwich and our Panko Baked Chicken Tenders, this salad might just become one of your new favorite ways to eat fresh veggies!
Why This Crispy Chicken Salad Recipe Works
- That chicken crunch is no joke. The combo of egg whites and cornstarch gives you a golden crust that holds up like a champ.
- The vinaigrette? Fresh and bold. Tarragon, lemon, garlic, and mustard blend into a smooth dressing that brightens the salad.
- It’s a full meal in a bowl. Protein, veggies, and enough texture to keep things interesting.
- Customizable: Toss in your favorite add-ons like cheese or hard-boiled eggs.
If you like this recipe try our chicken in tarragon sauce.
Recipe Tips
Use a heavy-bottomed skillet and don’t crowd the pan. Cook the chicken in batches for an even, crispy crust.
Pat the chicken dry before breading; moisture is the enemy of crisp.
Whisk those egg whites well; foamy, not gloopy.
Dress the salad lightly right before serving, and keep the chicken separate until it hits the plate. Soggy chicken is not the vibe.
If you have leftover herbs, make my creamy tarragon sauce or cod with tarragon butter.
Storing Leftovers
- Chicken: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet or toaster oven to bring back the crisp.
- Salad: Keep the undressed salad in a sealed container for up to 2 days.
- Freezing: The breaded chicken (before cooking) can be frozen on a sheet tray, then transferred to a freezer bag. Cook from frozen, adding a couple extra minutes per side.
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Crispy Chicken Salad
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Ingredients
For the Tarragon Vinaigrette:
- ¼ cup fresh lemon juice
- 4 tablespoons fresh tarragon
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 garlic clove
- ¾ cup olive oil
- Salt and pepper, to taste
For the Crispy Chicken:
- 2 boneless skinless chicken breasts, 6 ounces each, sliced horizontally
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon salt
- 1½ cups Panko bread crumbs
- 2 egg whites, from large eggs
- 2 to 4 tablespoons vegetable oil, more if needed
For the Salad:
- 5 ounces mixed salad greens
- 8 ounces grape tomatoes, halved
- 3 to 4 red radishes, sliced
- 1 Persian cucumber , or ½ of an English cucumber, sliced
- ½ red onion, thinly sliced
- ½ red bell pepper, diced
Instructions
Make the Vinaigrette:
- Blend lemon juice, tarragon, honey, mustard, and garlic in a mini food processor or with an immersion blender. With the motor running, slowly drizzle in the oil until smooth. Season with salt and pepper. Set aside.
Prepare the Chicken:
- Set up a breading station with three shallow bowls: one with the flour, cornstarch, and salt mixed together; another with the egg whites, whisked until foamy; and a third with the Panko breadcrumbs.
- Pat chicken dry. Dredge in flour, dip in egg whites, then coat with breadcrumbs, pressing to adhere. Place on a parchment-lined plate.
- Heat a large skillet over medium with just enough oil to coat the bottom. Cook chicken in batches, 4 minutes on the first side (don’t move it), then flip and cook 3 minutes more. Transfer to a wire rack. Cool slightly, then cut into bite-sized pieces.
Assemble the Salad:
- Toss greens, tomatoes, radishes, cucumber, onion, and bell pepper with just enough vinaigrette to coat. Portion into four bowls. Top each with crispy chicken.
Notes
- When preparing the vinaigrette a stick blender/immersion blender is another option. Use a food jar with a wide mouth or a similar type of container that the stick blender fits in comfortably.
- Cornstarch and egg whites are the secret ingredients necessary for crisp, crunchy chicken, Cornstarch helps prevent gluten formation in the flour making the crust crisper.
- Egg whites contain no fat and adds to a crisper crust.
- Use your choice of salad greens and vegetables as well as cheese, hard boiled eggs or whatever you like in your salads.
- When tossing the salad us only enough vinaigrette to lightly coat the greens. Start with a small amount and add more if desired. Do not drown the greens.
- Do not toss the chicken cubes with the bowl of dressed salad mixture as the moisture from the vinaigrette will make the crispy chicken soggy. Add the chicken cubes directly to each salad portion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Chicken Tarragon Salad
This crispy chicken salad is proof that salads don’t have to be boring. You get texture, flavor, and a punchy vinaigrette all in one bowl. Serve it for dinner tonight or make it for a lunch meal prep for the week.
The Ingredient Shot for Crispy Chicken
Process Photos
