Fried Chicken Dinner Salad recipe

All Recipes Salad

Ingredients

1 egg, beaten
1 cup Italian-seasoned bread crumbs (such as Progresso®)
¼ cup grated Parmesan cheese
2 skinless, boneless chicken breasts
¼ teaspoon Cajun seasoning (such as Tony Chachere's®)
1 cup olive oil
3 cups chopped lettuce
1 tomato, cut into wedges
2 carrots, grated
2 hard-boiled eggs, halved
6 tablespoons ranch dressing

Nutrition Info

1275.6 calories
carbohydrate: 56.3 g
cholesterol: 395.1 mg
fat: 95.2 g
fiber: 6.8 g
protein: 49.7 g
saturatedFat: 16.2 g
servingSize: -
sodium: 1721 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat egg in a shallow dish.

  2. Mix bread crumbs and Parmesan cheese together in a shallow dish.

  3. Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.

  4. Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.

  5. Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken, drizzle salad dressing on top.

Recipe Yield

2 servings

Recipe Note

This is a quick dinner salad. I prefer mine with a honey mustard dressing and my husband likes his with ranch dressing. Use the dressing of your choice.

Do you like the recipe? Share this tasty recipe!