Dairy-Free Crispy Fried Chicken Salad

Bring vibrant flavor and satisfying crunch to your table with this Dairy-Free Crispy Fried Chicken Salad, the perfect fusion of indulgence and wholesome freshness. Juicy, tender chicken strips are marinated in a dairy-free "buttermilk" made from almond milk and apple cider vinegar, then coated in a seasoned flour-cornstarch blend before being fried to golden perfection. These irresistibly crispy bites are paired with a bed of fresh mixed greens, cherry tomatoes, cucumber, and red onion for a delightful contrast of textures. Topped with a zesty homemade lemon-dijon dressing, this salad is completely dairy-free and bursting with flavor in every bite. Whether you're looking for a satisfying lunch or a light dinner, this easy-to-make recipe is a true showstopper!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 240 ml almond milk
• 1 tablespoon apple cider vinegar
• 120 g all-purpose flour
• 60 g cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 500 ml vegetable oil
• 200 g mixed salad greens
• 150 g cherry tomatoes
• 1 medium cucumber
• 0.5 medium red onion
• 60 ml olive oil
• 30 ml lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon honey

Directions

Step 1

In a bowl, mix almond milk and apple cider vinegar. Set aside for 5 minutes to create a dairy-free buttermilk substitute.

Step 2

Slice the chicken breasts into strips. Place them into the almond milk mixture and let marinate while preparing the coating.

Step 3

In a large shallow bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Stir well to mix.

Step 4

Heat the vegetable oil in a deep skillet or pot over medium-high heat.

Step 5

One by one, remove chicken strips from the buttermilk substitute, allowing excess to drip off, then coat in the flour mixture. Make sure each piece is thoroughly coated.

Step 6

Carefully place the coated chicken strips into the hot oil and fry until golden brown and crispy, about 5-7 minutes. Ensure chicken is cooked through. Cook in batches if necessary, and set fried strips on a paper towel-lined plate to drain excess oil.

Step 7

For the salad, wash and dry salad greens. Halve cherry tomatoes, slice cucumber, and thinly slice red onion. Combine all salad ingredients in a large bowl.

Step 8

In a small bowl, whisk together olive oil, lemon juice, dijon mustard, and honey for the dressing. Taste and adjust seasoning if needed.

Step 9

To assemble, divide the salad mix among serving plates, top with crispy chicken strips, and drizzle with the homemade dressing. Serve immediately.

Nutrition Facts

Serving size	(1992.5g)

Amount per serving	% Daily Value*
Calories	5830.4

Total Fat 518.0g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat 290.3g
Cholesterol 295.8mg	0%
Sodium 2990.1mg	0%
Total Carbohydrate 203.3g	0%
Dietary Fiber 12.2g	0%
Total Sugars 36.2g
Protein 129.7g	0%

Vitamin D 82.7IU	0%
Calcium 625.6mg	0%
Iron 14.2mg	0%
Potassium 2560.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.8%

Protein: 8.7%

Carbs: 13.6%