Crispy meets fresh in this standout chicken salad that’s perfect for spring and summer meals. Juicy oven-baked chicken coated in crunchy cornflakes is served over crisp green leaf lettuce, shaved fennel, cucumber, and chives. Everything is drizzled with a creamy buttermilk dressing that’s tangy, herby, and downright addictive. Light yet satisfying, this salad is perfect for weeknight dinners, picnics, or meal prep when you want something that feels indulgent but keeps it fresh.
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.
Ingredients
Equipment
Method
- 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.