defined dish not so fried chicken salad Copy-cat not so fried chicken salad

Okay, friends, gather ‘round! You know how much I adore a good, classic comfort food dish. But sometimes, frying just feels…well, heavy. Especially when summer is just around the corner! So, I’ve been playing around with a lighter, brighter version of that quintessential fried chicken salad. Think all the delicious flavor without the guilt. I’m calling it my “Copy-Cat Not So Fried Chicken Salad” and trust me, it’s a total winner for potlucks, picnics, or even just a quick and easy weeknight dinner.

Copy-Cat Not So Fried Chicken Salad

Here’s a sneak peek at this delightful dish:

Ready to dive in? Here’s what you’ll need to whip up this fantastic salad:

Ingredients:

• For the “Fried” Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 cup buttermilk

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 cup panko breadcrumbs

• 1/2 cup all-purpose flour

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• Olive oil spray

• For the Salad:

• 1 cup mayonnaise (I prefer Duke’s!)

• 1/4 cup sour cream

• 2 tablespoons Dijon mustard

• 1 tablespoon honey

• 1 tablespoon lemon juice

• 1/4 cup chopped celery

• 1/4 cup chopped red onion

• 1/4 cup chopped fresh parsley

• Salt and pepper to taste

• Lettuce leaves, for serving (optional)

Instructions:

1. Prepare the Chicken: In a bowl, combine the chicken cubes with buttermilk, salt, and pepper. Let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for maximum flavor!).
2. Coat the Chicken: In a separate shallow dish, mix together the panko breadcrumbs, flour, paprika, and garlic powder.
3. “Fry” the Chicken: Remove the chicken pieces from the buttermilk mixture, allowing any excess to drip off. Dredge each piece in the breadcrumb mixture, pressing gently to ensure it adheres well. Place the coated chicken on a baking sheet lined with parchment paper. Spray generously with olive oil spray.
4. Bake the Chicken: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the chicken is cooked through and golden brown. Flip the chicken halfway through baking to ensure even browning.
5. Make the Dressing: While the chicken is baking, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, honey, and lemon juice. Season with salt and pepper to taste.
6. Assemble the Salad: Let the baked chicken cool slightly, then add it to the bowl with the dressing. Gently stir in the celery, red onion, and parsley.
7. Serve: Serve the chicken salad immediately or chill for later. You can serve it on lettuce leaves, in sandwiches, or with crackers. Garnish with extra parsley, if desired.

See? Super simple, right? The key to getting that “fried” taste without actually frying is the panko breadcrumbs and the olive oil spray. Baking the chicken ensures it’s crispy and delicious without all the extra grease. The tangy and slightly sweet dressing really pulls everything together. I just know you’re going to love this recipe as much as I do! Let me know in the comments what you think!

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