Low Fat Crispy Fried Chicken Salad

Delight in the perfect balance of comfort and health with this *Low Fat Crispy Fried Chicken Salad*! This guilt-free twist on a classic pairs oven-baked, golden-crispy chicken strips—coated in wholesome whole-wheat breadcrumbs—with a vibrant medley of mixed salad greens, juicy cherry tomatoes, crisp cucumbers, and tangy red onions. The dish is brought together with a refreshing homemade yogurt dill dressing, featuring bright notes of lemon and honey for a satisfying, flavorful finish. With just 20 minutes of prep time, this high-protein, low-fat recipe is ideal for a quick, nutritious meal that's as satisfying as it is healthy. Whether you're looking for a wholesome lunch or a light dinner, this crispy chicken salad checks all the boxes for a fresh, low-calorie crowd-pleaser!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless skinless chicken breasts
• 240 ml low-fat buttermilk
• 120 g whole-wheat breadcrumbs
• 1 tsp paprika
• 1 tsp garlic powder
• 0.5 tsp black pepper
• 0.5 tsp salt
• 0 olive oil cooking spray
• 200 g mixed salad greens
• 200 g cherry tomatoes
• 1 large cucumber
• 0.5 medium red onion
• 120 ml low-fat yogurt
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• 1 tsp honey
• 1 tbsp fresh dill, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Slice each chicken breast into 3-4 strips for easier cooking.

Step 3

In a bowl, pour the low-fat buttermilk and immerse the chicken strips, allowing them to soak as you prepare the coating.

Step 4

In another bowl, combine the whole-wheat breadcrumbs, paprika, garlic powder, black pepper, and salt.

Step 5

Remove the chicken pieces from the buttermilk and coat each piece thoroughly with the breadcrumb mixture, pressing firmly to ensure even coating.

Step 6

Place the coated chicken strips on the prepared baking sheet and lightly spray with olive oil cooking spray.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the chicken is crispy and cooked through, flipping once halfway through.

Step 8

While the chicken is baking, prepare the salad by slicing the cucumber and halving the cherry tomatoes. Thinly slice the red onion.

Step 9

In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and red onion.

Step 10

In a small bowl, whisk together the low-fat yogurt, lemon juice, dijon mustard, honey, and fresh dill to make the dressing.

Step 11

Once the chicken is cooked, let it cool for a few minutes before slicing each piece into bite-sized chunks.

Step 12

Serve the salad by topping the greens and vegetables with the crispy chicken, then drizzle with the yogurt dill dressing.

Step 13

Toss everything gently to combine and serve immediately.

Nutrition Facts

Serving size	(1745.1g)

Amount per serving	% Daily Value*
Calories	1409.5

Total Fat 25.8g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 314.2mg	0%
Sodium 2823.9mg	0%
Total Carbohydrate 146.4g	0%
Dietary Fiber 21.4g	0%
Total Sugars 48.5g
Protein 148.5g	0%

Vitamin D 215.8IU	0%
Calcium 854.7mg	0%
Iron 13.1mg	0%
Potassium 3618.8mg	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: 16.4%

Protein: 42.1%

Carbs: 41.5%