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Chicken Strip Salad Recipe

American · Main course · 27 min total

A quick and satisfying salad featuring crispy chicken strips over fresh greens with a tangy honey mustard dressing. Perfect for a light lunch or dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into strips
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 3 tablespoons olive oil
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced cucumber
• 1/4 cup honey mustard dressing

Instructions

1. In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika. Place beaten eggs in a second dish, and panko in a third.
2. Dredge each chicken strip in the flour mixture, then dip in egg, and coat with panko, pressing lightly to adhere.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken strips in batches until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
4. In a large bowl, toss salad greens, cherry tomatoes, and cucumber with honey mustard dressing.
5. Divide salad among plates and top with chicken strips. Serve immediately.

Tips

• For extra crunch, use panko breadcrumbs; they stay crispier than regular breadcrumbs.
• Substitute ranch dressing for honey mustard if preferred.
• Store leftover chicken strips separately from salad to maintain crispness.

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