Skip to content
Crispy Chicken Salad with Chipotle Ranch Dressing 🥗🍗
—
Ingredients
For the Crispy Chicken:
2 boneless, skinless chicken breasts, cut into strips
1 cup buttermilk
1 cup all-purpose flour
1 tsp paprika
½ tsp garlic powder
Salt & pepper to taste
Oil for frying
For the Salad:
4 cups mixed greens (lettuce, spinach, arugula)
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 cucumber, sliced
½ cup shredded cheddar cheese
¼ cup sliced black olives (optional)
For the Chipotle Ranch Dressing:
½ cup mayonnaise
¼ cup sour cream
1 tbsp chipotle in adobo (minced)
1 tbsp lime juice
½ tsp garlic powder
1 tsp dried dill
Salt to taste
—
Instructions
Step 1: Prepare the Crispy Chicken
1. Soak chicken strips in buttermilk for 30 minutes.
2. In a shallow bowl, mix flour, paprika, garlic powder, salt, and pepper.
3. Heat oil in a pan over medium-high heat.
4. Dredge each chicken strip in the seasoned flour and fry until golden brown and cooked through (about 4–5 minutes per side).
5. Drain on paper towels.
Step 2: Make the Dressing
1. In a bowl, whisk together mayo, sour cream, chipotle, lime juice, garlic powder, dill, and salt until smooth. Chill until ready to serve.
Step 3: Assemble the Salad
1. In a large bowl or plate, layer mixed greens, tomatoes, onion, cucumber, cheese, and olives.
2. Top with hot crispy chicken strips.
3. Drizzle generously with chipotle ranch dressing.
—
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2–3
Calories per Serving: ~580
