Name: Chicken Salad
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Cuisine: American
Ingredients: 1 pound chicken tenderloins; 1/2 cup buttermilk; 2 tablespoons dry ranch dressing mix divided; 1 teaspoon paprika; 1 cup all-purpose flour; 1 cup panko breadcrumbs; 1 teaspoon salt divided; 1 teaspoon pepper divided; Canola oil for frying; 4 cups romaine lettuce or fresh mixed greens chopped; 2 hard boiled eggs chopped; 6 ounces bacon cooked and chopped; 1/2 cup shredded cheddar jack cheese; 1/2 medium english cucumber diced; 5 green onions sliced; 1 avocado diced; 1/2 cups fresh or frozen corn kernels thawed; 2 roma tomatoes diced; 1 tablespoon dry ranch seasoning; 1/2 cup mayonnaise; 1/2 cup buttermilk; 2 tablespoons BBQ sauce

Ingredients

Scale

1 pound chicken tenderloins
1/2 cup buttermilk
2 tablespoons dry ranch dressing mix divided
1 teaspoon paprika
1 cup all-purpose flour
1 cup panko breadcrumbs
1 teaspoon salt divided
1 teaspoon pepper divided
Canola oil for frying
4 cups romaine lettuce or fresh mixed greens chopped
2 hard boiled eggs chopped
6 ounces bacon cooked and chopped
1/2 cup shredded cheddar jack cheese
1/2 medium english cucumber diced
5 green onions sliced
1 avocado diced
1/2 cups fresh or frozen corn kernels thawed
2 roma tomatoes diced
1 tablespoon dry ranch seasoning
1/2 cup mayonnaise
1/2 cup buttermilk
2 tablespoons BBQ sauce

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl or zip-top bag, mix buttermilk, 1 tablespoon ranch seasoning, paprika, ½ teaspoon salt, and ½ teaspoon pepper. Add chicken, seal, and refrigerate for at least 2 hours or overnight.
While chicken marinates, prepare the dressing by whisking ranch seasoning, mayo, buttermilk, and BBQ sauce in a medium bowl. Cover and refrigerate until needed.
Combine flour, panko, remaining ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon ranch seasoning in a shallow dish.
Remove chicken from buttermilk, letting excess drip off, and coat in panko mixture. Set aside on a plate.
Heat about 1 inch of canola oil in a skillet over medium-high heat until it reaches 350°F. Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
Transfer fried chicken to a paper towel-lined plate and let it rest for 5-10 minutes before slicing.
On a large serving platter, arrange lettuce, eggs, bacon, cheese, cucumber, avocado, corn, green onions, and tomatoes. Top with sliced chicken and drizzle with dressing just before serving.

Notes

For extra crunch, add more vegetables of your choice.
Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 4g
Sodium: 1500mg
Fat: 45g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 38g
Cholesterol: 250mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.