Go Back

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • Rimmed baking sheet
  • Nonstick foil
  • Shallow bowl
  • Brush
  • Large mixing bowl
  • Whisk
  • Chef’s knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F. Line a rimmed baking sheet with nonstick foil. Place crushed cornflakes in a shallow bowl.
  2. 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.
  3. Bake for 15 to 20 minutes or until cooked through and golden. Let rest slightly, then slice if desired.
  4. 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.
  5. Add lettuce and toss to coat. Gently fold in fennel and cucumber.
  6. 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.