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Fried-Chicken Salad

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“I love all kinds of salads. It's what I end up eating all summer long because they are quick, easy, and delicious. And I don't like to use my oven in the summer. Prep time includes 30 minutes to marinate the chicken.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 6 ingredients in a shallow dish. Stir well and set aside.
  2. Combine chicken and buttermilk in a bowl and stir. Cover and marinate in refrigerator for 30 minutes.
  3. Drain the chicken strips and dredge a few at a time in breadcrumb mixture, tossing to coat.
  4. Coat a nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add chicken to skillet. Cook 3 minutes on each side or until done.
  5. Arrange 1 cup of lettuce on each of 4 plates and divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.
  6. Enjoy as lunch or light dinner with couple of slices of garlic bread.

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