Fried Chicken Salad

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Fried Chicken Salad

Yield: 4 servings

Prep Time: 25 min + marinating time

Cook Time: 6 min


1/4 cup dry breadcrumbs
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound skinned, boned chicken breasts, cut into thin strips
1/2 cup low fat buttermilk
1 tablespoon olive oil
4 cups thickly sliced romaine lettuce (cut across rib)
One 15-ounce can whole baby beets, drained and halved (see *tip below)
1/2 cup fat-free honey dijon mustard salad dressing
1/2 cup (2 ounces) crumbled blue cheese


1. Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes. Drain; dredge a few strips at a time in breadcrumb mixture, tossing to coat.

2. Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.

3. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beet among plates. Top with 2 Tablespoons dressing and 2 Tablespoons cheese.


*I like to buy the fresh, cooked beets at Trader Joe's for this recipe.


Nutritional Information per serving:
Serving size: 1/4 of the salad
Calories per serving: 254
Fat per serving: 8.72g
Saturated Fat per serving: 3.47g
Sugar per serving: 9.31g
Sodium per serving: ,span class="sodium">927.81mg
Fiber per serving: 4.7g
Protein per serving: 11.15g
Cholesterol per serving: 19.58mg
Carbohydrates per serving: 33.86g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 5

Recipe Source: (recipe given to me)

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