Crispy Chicken Salad
Crispy Chicken Salad is the ultimate healthy comfort food—juicy, oven-baked chicken coated in crunchy cornflakes sits atop a bed of lettuce, fennel, and cucumber, tossed in a tangy buttermilk, mustard, and tarragon dressing. This satisfying 35-minute recipe is perfect for a weeknight dinner or hearty lunch.
Equipment
- Oven
- Rimmed baking sheet
- Nonstick foil
- Shallow bowl
- Brush
- Large mixing bowl
- Whisk
- Chef’s knife
- Cutting board
Ingredients
- 4 cups cornflakes slightly crushed
- 1/2 cup buttermilk divided
- 4 boneless skinless chicken breasts (5–6 oz each)
- 1/2 tsp cayenne pepper
- Kosher salt and black pepper
- 1/4 cup sour cream
- 1 1/2 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 Tbsp fresh tarragon chopped
- 6 cups torn gem or green leaf lettuce
- 1/2 medium fennel bulb cored and thinly sliced
- 1 small seedless cucumber cut into matchsticks
- 2 Tbsp chopped fresh chives
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with nonstick foil. Place crushed cornflakes in a shallow bowl.
- Brush chicken breasts with 1/4 cup buttermilk. Season with cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Coat in crushed cornflakes, pressing gently to adhere. Place on the prepared baking sheet.
- Bake for 15 to 20 minutes or until cooked through and golden. Let rest slightly, then slice if desired.
- In a large bowl, whisk together sour cream, vinegar, Dijon mustard, remaining 1/4 cup buttermilk, and 1/4 tsp each salt and pepper. Stir in tarragon.
- Add lettuce and toss to coat. Gently fold in fennel and cucumber.
- Plate the salad and top with crispy chicken. Garnish with chopped chives.
Notes
- Crush the cornflakes slightly for best texture—too fine and they won’t stay crispy.
- Buttermilk tenderizes the chicken while helping the coating adhere.
- Use a mandoline for evenly thin fennel slices.
- Chicken can be sliced before baking for faster cooking if desired.
- Double the dressing to use later—it’s great on sandwiches and grain bowls too.