Fried Chicken Salad

Fried Chicken Salad

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  • Each serving
  • 640 cal
  • 35g fat (8g sat)
  • 225mg chol
  • 660mg sodium
  • 34g carb
  • 7g fiber
  • 49g protein


  • 2 cups Panko breadcrumbs
  • 1/2 cup almond meal
  • 1 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 pound boneless, skinless chicken breasts, pounded 1/2-inch thick
  • 2 eggs, beaten
  • 1 tablespoon high-heat oil
  • 5 ounces mixed greens
  • 1/4 green cabbage, shredded
  • 2 crisp apples – quartered, cored and sliced
  • PCC Ranch Dressing or your favorite dressing
  • 1/2 cup crumbled blue cheese (about 4 ounces)
  • 1/4 cup sliced green onions


In a large bowl, combine breadcrumbs, almond meal, oregano, paprika, salt and pepper. Dip chicken in beaten eggs and shake off excess. Cover chicken with breadcrumb mixture, pressing gently to help the coating stick.

Heat oil in a heavy skillet over medium-high heat. Cook chicken until golden and cooked through, about 4 minutes per side. Allow to cool slightly and then cut into thin strips.

In a large bowl, toss together greens, cabbage and apples; drizzle with ranch dressing. Divide salad between 4 plates and top with chicken strips, blue cheese and green onions.

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