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"Fried" Chicken Salad Recipe

"Fried" Chicken Salad Recipe

By San Diego Dining Dish

So T-shirt Tuesday hasn’t happened for awhile, mainly because my photographer has been away. However, I’m hoping that will change in the next week or so! However, I do have a recipe to share. Nothing major, but it really satisfied a craving that I had for a crispy chicken salad from Chick-Fil-A. Definitely healthier! This dressing is my new favorite, from Gwyneth Paltrow’s My Father’s Daughter.

More Chicken Salad Recipe:

Buffalo Chicken Salad

Italian Chicken Salad

Asian-Style Chicken Salad



  • Half of a heart of romaine stalk
  • Half of a green pepper
  • 4 sundried tomatoes
  • 1 boneless chicken breast, thawed and washed
  • 2 tbsp Italian breadcrumbs
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • Pinch sea salt
  • Pinch pepper


  • 1 tbsp Vermont maple syrup
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • Pinch sea salt
  • Pinch pepper


  1. Preheat the oven to 375 degrees. While it’s heating, cut your chicken into strips. Combine breadcrumbs, onion powder, garlic powder, paprika, salt, and pepper in a bowl, and dredge the strips until well coated.
  2. Spray a baking pan with olive oil, and place the strips into the pan, bake for 15-20 minutes, until strips are done. While the chicken is baking, chop the lettuce and peppers, and chop the tomatoes until fine.
  3. For the dressing, combine the ingredients into a measuring cup, then whisk until blended.
  4. Arrange the vegetables on a plate, and top with dressing, then chicken.
  5. Enjoy!!