Crispy chicken chopped salad [Recipe]


Bowl of crispy chopped chicken salad

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Reprinted from Blue Apron

The people have spoken. Since 1992, Ranch has been the most popular dressing in America. Its cool, creamy deliciousness is perfect for smothering or dipping just about anything. In this recipe, you’ll create a classic, fresh, homemade version using herbs, garlic, lemon and buttermilk. With crispy, pan-fried chicken over a crisp salad, nothing says ‘spring chicken’ like this cool dish.

Makes 2 servings; about 700 calories per serving

Bowl of crispy chicken salad served over crisp greens


  • 1 clove garlic

  • 1 head green leaf lettuce

  • 1 large bunch chives

  • 1 lemon

  • 1 kirby cucumber

  • 1/4 pound green beans

  • 3 radishes

  • 2 pounded chicken breasts

  • 1 cup buttermilk

  • 1 cup Panko breadcrumbs

  • 1/2 cup all-purpose flour

  • 2 tablespoons mayonnaise



1. Prepare the ingredients.

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Cut off and discard the root of the lettuce, then roughly chop the leaves into bite-sized pieces. Mince the chives. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Small dice the cucumber. Trim off and discard the stems of the green beans, then cut into 2-inch pieces. Cut the radishes into thin wedges.


2. Cook the beans.

Fill a medium bowl with ice water and set aside. Add the green beans to the medium pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain the cooked beans thoroughly and transfer to the bowl of ice water. Let stand until completely cooled, then drain thoroughly. Set aside as you continue cooking.


3. Bread the chicken.

Place the flour, Panko breadcrumbs and half the buttermilk in three separate, shallow dishes. Working one at a time, completely coat each chicken piece in the flour (shaking off any excess), then dip in the buttermilk (letting the excess drip off), then coat both sides in Panko. Place the coated chicken piece on a clean plate. Repeat with the remaining chicken pieces.


4. Cook the chicken.

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. When the oil is hot enough that a piece of breading immediately sizzles when added to the pan, add the breaded chicken and cook 2 to 3 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan, letting the excess oil drip off, and transfer to a paper towel-lined plate; season with salt and pepper immediately. Set aside to cool slightly. When cool enough to handle, chop the chicken into bite-size pieces.


5. Make the dressing.

While the chicken cools, in a small bowl, combine the garlic paste, mayonnaise and half the chives. Stir in the juice of two lemon wedges and the remaining buttermilk, and season with salt and pepper. Slowly whisk in about 1 tablespoon of olive oil until combined.


6. Finish and plate your dish.

In a large bowl, combine the radishes, cucumber, lettuce, cooked beans, remaining chives and season with salt and pepper. Add the chopped chicken and enough dressing to thoroughly coat the greens (you may have extra dressing); toss gently to mix. To plate your dish, divide the salad between two plates and garnish with the remaining lemon wedges. Enjoy!


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