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Popcorn Chicken Salad Recipe

American · Main course · 35 min total

A crunchy, savory salad combining crispy popcorn chicken with fresh greens and a tangy ranch dressing, perfect for a quick lunch or dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded carrots
• 1/2 cup ranch dressing

Instructions

1. In a bowl, combine chicken pieces and buttermilk. Marinate for 15 minutes.
2. In a shallow dish, mix flour, panko, paprika, garlic powder, salt, and pepper.
3. Heat about 1 inch of oil in a deep skillet to 350°F (175°C).
4. Dredge each chicken piece in the flour mixture, shaking off excess.
5. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
6. In a large bowl, combine salad greens, tomatoes, and carrots.
7. Divide salad among plates, top with popcorn chicken, and drizzle with ranch dressing.

Tips

• For a lighter version, bake the chicken at 400°F for 15-20 minutes instead of frying.
• Add crumbled bacon or shredded cheese for extra flavor.
• Serve immediately to keep the chicken crispy.

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