Crispy Chicken Salad with Colorful Vegetables

 Crispy Chicken Salad with Colorful Vegetables

A fresh, colorful, crispy salad full of flavor! Perfect for a light lunch or dinner. Serves 4.

Ingredients

For the crispy chicken:

500g chicken breast, cut into strips or cubes

1 cup all-purpose flour (or panko breadcrumbs for extra crispiness)

1 beaten egg

1 cup unsweetened corn flakes, coarsely crushed OR panko breadcrumbs

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Oil for frying (or olive oil for baking in the oven/air fryer)

For the salad base:

1 head of iceberg lettuce or mixed greens (arugula, watercress, etc.)

1 cup cherry tomatoes, halved

1 large carrot, grated or thinly sliced

1 Japanese cucumber, sliced ​​or cut into half-moons

1 red bell pepper, sliced

1 yellow bell pepper, sliced

½ red onion, thinly sliced

1 ripe avocado, cubed (optional, but delicious)

Corn and peas (optional, ½ cup of (each)

Sauce

(Honey and mustard suggestion – it's amazing with chicken):

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice or apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 clove of garlic, minced or crushed

Salt and pepper to taste

Preparation

Crispy Chicken:

Season the chicken with salt, pepper, garlic powder, and paprika.

Dip the strips first in the beaten egg, then in the mixture of flour + crushed cornflakes (or just panko).

Option 1 (crispier): Fry in hot oil for 3–4 minutes until golden brown. Drain on paper towels.

Option 2 (healthier): Bake in an air fryer at 180°C for 12–15 minutes or in a 200°C oven for 20–25 minutes, turning halfway through. Salad Assembly:

In a large serving dish or individual plates, create a generous bed of washed and dried lettuce leaves.

Distribute the colorful vegetables: cherry tomatoes, carrots, cucumber, bell pepper, red onion, corn, peas, and avocado.

Dressing:

Whisk all the dressing ingredients with a fork or in a small bowl with a lid until emulsified. Taste and adjust the salt/honey.

Finishing:

Drizzle the dressing over the salad (or serve it separately).

Place the hot crispy chicken on top just before serving (this prevents it from getting soggy).

Optional: finish with toasted sesame seeds, chopped cashews, or fresh cilantro.

Done! In 30 minutes you have a beautiful, crispy, and super tasty salad. It's great even the next day (store the chicken separately to maintain its crispiness). Enjoy!