This Robust Chicken Salad is a Must!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cooked chicken

🥗Healthier: grilled chicken breast

💰Cheaper: canned chicken

Grilled chicken breast is leaner, while canned chicken is budget-friendly.

Preheat the oven to 425°F.

Season boneless skinless chicken thighs with salt.

Dredge the chicken in all-purpose flour.

In a bowl, beat 2 eggs and add hot sauce.

Dip the floured chicken into the egg mixture, ensuring it is well coated.

Coat the chicken with panko breadcrumbs, adding salt and pepper for flavor.

Place the coated chicken on a tray and bake in the oven for 20 to 25 minutes until crispy and golden.

Chop Romaine lettuce into 1.5-inch rounds.

Chop Radicchio and add it to the salad for a bitter crunch.

Slice cherry tomatoes and sprinkle with salt, letting them sit to enhance flavor.

Cut carrots to match the size of the cherry tomatoes.

In a bowl, mix Greek yogurt with buttermilk to create a creamy dressing.

Add Dijon mustard, honey, chives, basil, and parsley to the dressing mixture, seasoning with salt and pepper.

Taste the dressing and adjust seasoning as needed.

In a large bowl, combine salted cherry tomatoes, chopped Romaine, Radicchio, carrots, and the dressing, mixing gently with wooden spoons.

Slice the baked chicken into 4 to 5 pieces and add it to the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens