Crispy Chicken Salad

Recipe

Salad
Crispy Chicken Salad

Primary Media

Plate of salad topped with crispy chicken, radishes, red onion, carrots, cherry tomatoes and bacon bits, served with a side of dressing

User Rating

4.5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
25min
Prep
45min
Total

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Description

Bread the chicken using gluten-free multigrain crackers for a crispy crunchy chicken coating.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Homemade Ranch Dressing
½ c.Hy-Vee plain Greek yogurt
1 tbsp.Hy-Vee 2% reduced-fat milk
1 tbsp.Gustare Vita olive oil
1 tbsp.fresh lemon juice
1 tbsp.fresh parsley, chopped
1 clove(s)garlic, minced
½ tsp.Hy-Vee onion powder
Crispy Chicken Salad
2(5-oz. each) boxes gluten-free multigrain crackers
2Hy-Vee large egg whites
1 lbs.chicken tenders
6 c.mixed salad greens
½large seedless cucumber, peeled and cut into julienne strips
2medium carrots, peeled and cut into julienne strips
1 c.red and/or yellow cherry tomatoes, halved
4radishes, thinly sliced
½red onion, thinly sliced
3turkey bacon strips, crisp-cooked, drained, and crumbled
2 oz.Parmesan cheese, freshly shaved

Things To Grab

  • Wire rack
  • Rimmed baking sheet
  • Hy-Vee nonstick cooking spray
  • Resealable plastic bag
  • Rolling pin
  • 2 shallow dishes
  • Whisk
  • Meat thermometer

Directions

  1. Preheat oven to 400 degrees. Place a wire rack on a rimmed baking pan. Spray rack with nonstick spray; set aside.

  2. Prepare Homemade Ranch Dressing: Whisk together Greek yogurt, milk, olive oil, lemon juice, parsley, garlic, and onion powder in a small bowl. Cover and refrigerate until ready to serve.

  3. Place crackers in a large resealable plastic bag. Seal bag. Use a rolling pin, crush crackers; place crumbs in a shallow dish. Whisk together egg whites in another shallow dish. Dip chicken into egg whites and then in the cracker crumb mixture. Repeat, dipping and coating, pressing so the coating sticks. Place chicken on prepared rack. Bake for 20 to 25 minutes or until done (165 degrees).

  4. Divide salad greens, chicken, cucumber, carrots, cherry tomatoes, radishes, red onion, bacon strips and Parmesan cheese among plates. Serve with dressing.

Nutrition facts

Servings

420 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 90mg
  • Sodium: 940mg
  • Total Carbohydrates: 34g
  • Protein: 36g

Daily Values

0%
Iron 15%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Balance July 2018