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Fried Chicken and Strawberry Chopped Salad

Chicken and Strawberry Chopped Salad

Fried chicken, strawberries, kale, blue cheese, and pistachios all chopped up and tossed with balsamic dressing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American

Equipment

  • cast iron skillet or other large skillet

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 3 cups flour
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. paprika
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • 2 cups vegetable oil
  • 1 bunch kale, tough stems removed, and chopped
  • 1 cup shelled pistachios
  • 1 cup chopped red onion
  • 2 cups chopped strawberries
  • 1 cup chopped blue cheese

For the Balsamic Vinaigrette:

  • 1 cup extra virgin olive oil
  • ½ cup balsamic vinegar
  • 2 tbsp. honey
  • ⅛ tsp. kosher salt
  • ⅛ tsp. black pepper

Instructions
 

  • Cut each breast vertically into long strips, about a half inch thick. Season the strips with salt and pepper.
  • Prepare 3 bowls for dipping the chicken. Divide the flour and spices between 2 bowls and place the buttermilk in a third bowl.
  • Heat a cast iron skillet filled with one inch of oil to 350 degrees. Dip each strip in the flour, then the buttermilk, and then into the second bowl of flour. Fry each piece until golden brown on both sides. Drain the chicken on a wire rack. Then, chop each strip into bite sized pieces.
  • Place the chopped chicken in a bowl with the rest of the salad ingredients and then pour on as much dressing as you want, and toss everything together and serve.

For the Balsamic Vinaigrette:

  • Add all the ingredients to a mason jar, and shake to combine.
Keyword Chicken, salad, strawberries
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