I love making salads for myself. But I rarely make them for dinner. My kids won’t eat salad and I thought that my husband didn’t like salads for dinner. But it turns out that I was on a salad kick a few weeks ago and made salads a couple of times and my husband loved them! So I made a few different ones and we absolutely loved this one! The fresh berries with the crunchy chicken and bacon paired with sugared almonds was just so yummy!
I found this recipe here and made it but with the ingredients that I had at our house. It was pretty dang close to the recipe with just a few subtle changes. So head over and check out her blog. She has so many yummy recipes! Im sure her salad was just as tasty as this one that I made! So compare the two recipes and see which one suites you best!
Loaded Berry Crispy Chicken Salad
2 chicken breasts
1/3 cup flour
1 egg, whisked
1/2 cup panko breadcrumbs
vegetable oil for frying
2 romaine heurts, chopper finely
6-8 strawberries, sliced
1/3 cup blueberries
1/2 container of raspberries
4 strips of crispy bacon, chopped
1/3 cup feta cheese crumbles
1/3 cup candied sliced almonds
raspberry vinaigrette salad dressing
Grab your chicken breast and trim off any access fat. Then season with salt and pepper. In a frying pan heat up the vegetable oil just enough oil to coat the bottom. like 1/4 inch. Heat up until oil is hot. Grab the chicken breasts and dip into the flour. Then shake off and dip into the eggs and then the panko breadcrumbs. Add the chicken to the hot oil and cook for 3-4 minutes on each side or until chicken is golden brown. Slice into it to make sure that it is cooked all the way. Once it is slice and set aside. In a large bowl add the romaine lettuce and then add the remaining ingredients sprinkle evenly over the whole salad. The lay the sliced chicken on top. Then you can toss the raspberry vinaigrette dressing in it or you can serve it and then let each person dress the salad how they would like!