This salad is doing the absolute most—in the best way. Crunchy golden chicken bites piled high over crisp greens, creamy avocado, jammy eggs, olives, tomatoes, and a sprinkle of cheese. It’s hearty, satisfying, and straight-up craveable while still feeling fresh and balanced.
π ππ§π π«πππ’ππ§ππ¬:
For the Salad Base:
4 cups chopped romaine or mixed greens
1/2 cup cherry tomatoes, diced
1/3 cup black olives, sliced
1 ripe avocado, cubed
2 hard-boiled eggs, chopped
2 tbsp shredded cheddar or Colby-Jack cheese
2 tbsp crushed crackers or breadcrumbs (optional crunch)
For the Crispy Chicken:
1 chicken breast, cut into chunks
1/2 cup breadcrumbs
1 egg, beaten
Salt & black pepper to taste
1/2 tsp garlic powder
Oil for frying or air-frying
π₯ ππ’π«ππππ’π¨π§π¬:
Crispy the Chicken:
Season chicken with salt, pepper, and garlic powder. Dip into egg, then coat in breadcrumbs. Fry in shallow oil (or air-fry at 400°F for 10–12 mins) until golden and cooked through.
Prep the Veggies:
Chop greens, tomatoes, avocado, olives, and eggs. Add to a large bowl.
Assemble the Salad:
Toss salad base lightly. Top generously with crispy chicken pieces.
Finish & Serve:
Sprinkle cheese and crushed crackers on top. Drizzle with ranch, honey mustard, or vinaigrette if desired.
⏱️ Prep Time: 15 mins
π₯ Cooking Time: 15 mins
⏳ Total Time: 30 mins
π Kcal: ~590 per serving
π½️ Servings: 2
Reviewed by EL KATIBI MARIA
on
December 19, 2025
Rating:
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