Healthy crispy chicken salad with ranch dressing is an easy and healthy take on the classic fried chicken salads. It’s gluten-free, dairy-free, air fried or baked - not deep fried, and full of protein, veggies and healthy fats!

The biggest game changer for this recipe is the crispy chicken! I honestly should make a post on its own because once you master the cooking and preparing method, you will never look at chicken the same!

To make a mouthwatering, juicy chicken:

Slice the chicken breast halfway through in a crisscross pattern. You can use chopsticks on both sides as a guide to not cut completely through the chicken.
This allows the chicken to absorb the marinade, sauce, and seasonings when cooking as well as making the chicken get cooked evenly and quickly.

It’s that easy! And what is more easy, is preparing this salad! If you grew up in the south like I did, you know the chicken frying method by memory. But for this recipe, you are tweaking it using gluten free alternatives with a healthy fat focus and using the air fryer or baking method - whichever you prefer.

I also want to mention that if you are following the Nourishment Program, you will see that this crispy chicken salad is considered a Six Senses Nourish Meal!

Six Senses Nourish Components:

Non-starchy carbs | lettuce, corn, carrots, tomatoes

Starchy carbs | chicken breading

Protein | chicken breast, pork rind

Fats | chicken, pork rind, avocado, dressing

Probiotics | pickled red onions

Flavor | herbs, seasonings on chicken and in dressing

If you would like more information on how to build more six senses nourish meals and why it’s an easy and seamless way of getting nutrient dense, whole foods into your diet, then check out the Nourishment Program for more information!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Healthy crispy chicken salad with ranch dressing is an easy and healthy take on the classic fried chicken salads. It’s gluten-free, dairy-free, air fried or baked - not deep fried, and full of protein, veggies and healthy fats!

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Servings: 4 | Prep Time: 15 min | Cook Time: 6 min

Ingredients

For the chicken

1 lb chicken breasts or tenderloins
2 large eggs
¼ cup plant based or milk
1 cup pork rind bread crumbs
½ cup GF baking flour
1 Tbsp of your go-to spicy or chicken seasoning
1 tsp salt
Avocado oil spray

For the ranch dressing

½ cup mayo (primal kitchen, chosen brand)
1 tsp fresh or dried dill
1 tsp fresh or dried parsley
1 tsp fresh lemon juice
½ tsp garlic powder
¼ tsp mustard powder
S+P

For the salad

6 cups romaine lettuce, chopped
½ cup pickled red onions
1-2 avocado, sliced or chopped
1 cup shredded carrots
1 cup corn
1 cup cherry tomatoes, halved
For the pickled onions:
½ red onion (thinly sliced)
½ cup apple cider vinegar (with the mother)
1 tsp fine sea salt
½ Tbsp pure maple syrup
Filtered water

Directions

Start with making the crispy chicken! Pat the chicken dry with a paper towel and make diagonal slices. You can use chopsticks on both sides of the chicken to make sure you are not cutting straight through to the bottom. (look at IG reel or description above). Sprinkle salt and your go-to seasoning on both sides of the chicken - making sure you are massaging the seasonings in the diagonal cuts. In a small bowl, whisk the eggs and milk until combined. In a separate bowl or plate, whisk the panko, flour, and seasonings. If using an air fryer, make sure you have it preheated. Now, you are ready to dip a chicken breast or tenderloin in the egg wash, and then in the dry mixture - making sure you are getting in the crannies of the chicken! Shake off any excess flour mixture and place in the air fryer rack. Repeat. Once your rack is full, but not cramped - spray avocado oil spray and cook for 400 degrees 4-6 min (flipping halfway). Lightly sprinkle with sea salt and set aside.
To make the dressing, add all the ingredients to a small dish and whisk until smooth. Place in the fridge until ready to serve.
To make the pickled onions, combine all ingredients into a mason jar and refrigerate for up to 2 weeks. If you want them to pickle faster, heat vinegar, salt, maple syrup and 1 cup filtered water over medium high heat until fully dissolved. Pour liquid mixture over the sliced onions in a sealed container (mason jar). Seal and shake the jar a few times and let sit for at least 20 min for onions to pickle.
While your chicken is cooking, prep the rest of the salad. Add the lettuce to a large bowl and top with sliced avocados, carrots, pickled onions, cherry tomatoes, corn and additional toppings. Place the chicken breast or tenderloins on top of the salad and serve with prepared dressing. *What’s great about preparing the chicken in this way - you don’t have to pre-cut! You just fork off a bite size chicken piece and that’s it!