Crispy Barbecue Chicken Salad
Sweet, spicy, sticky barbecue chicken served over a bed of crunchy vegetables.
Servings: 2
Ingredients
Barbecue Chicken
- 1 boneless skinless chicken breast, halved horizontally, pounded thin
- 1 large egg
- 1 tablespoon of milk
- 3/4 cup all purpose flour
- 3/4 cup panko breadcrumbs
- 1 tablespoon of dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper
- 2 tablespoons butter
- 3/4 cup barbecue sauce (check out my sweet & spicy barbecue sauce!)
Salad Ingredients
- 1 small head of romaine lettuce, thinly sliced
- 1 cup of arugula
- 2/3 cup cherry tomatoes, halved
- 1/2 cup sharp cheddar cheese, shredded
- 2 spring onion, sliced thin
- 2 celery stalks, chopped
- 2 large eggs, hard boiled, peeled, quartered
- 1/2 cup ranch dressing (check out my buttermilk ranch!)
Instructions
- Combine chopped romaine lettuce, arugula, cherry tomatoes, spring onions, shredded cheese, celery and hard boiled eggs in a large bowl and set aside
- Thinly slice 1 boneless skinless chicken breast horizontally and pound each piece out thinly using a meat tenderizer or heavy rolling pin
- Season the chicken with a pinch of garlic powder and onion powder
- Prepare the breading by whisking 1 large egg with 1 tablespoon of milk seasoned with salt and black pepper in a shallow bowl. Add 3/4 cup of all purpose flour in a separate shallow bowl and combine 3/4 cup of breadcrumbs with 1 tablespoon of dried parsley, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a third shallow bowl
- Bread the chicken by dipping it first in all purpose flour, then the egg mixture and finally in seasoned breadcrumbs
- Add 2 tablespoons of butter into a large skillet and place it over medium heat
- Once the butter has melted, cook the chicken for 3 minutes on the first side or until it is crisp and golden brown.
- Flip the chicken and cook on the other side until both sides are golden brown and the chicken is cooked through with a internal temperature of 165 degrees
- Transfer the browned chicken onto a parchment lined baking sheet
- Brush both sides of the chicken with barbecue sauce
- Turn your ovens broil setting on
- Broil the chicken until the barbecue sauce is bubbly and begins to crystalize
- Transfer the chicken onto a cutting board and cut into bite size pieces
- Add the chicken to the salad and top with ranch dressing