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Crunchy Chicken Crack Salad Recipe with Creamy Bacon Dressing

Crunchy Chicken Crack Salad - featured image
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A quick and easy salad featuring crispy fried chicken, fresh greens, and a luscious creamy bacon dressing. Perfect for potlucks, family dinners, or a satisfying meal any day.

Ingredients

Scale
  • 2 large chicken breasts, cut into bite-sized pieces
  • 1 cup buttermilk (or whole milk with 1 tbsp lemon juice as substitute)
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying (neutral oil like canola preferred)
  • 6 cups mixed greens (romaine, baby spinach, arugula)
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded sharp cheddar cheese
  • 1 cup crushed crunchy potato chips or tortilla chips
  • 1/2 cup sliced cucumbers (optional)
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup mayonnaise (full-fat or vegan mayo)
  • 1/4 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Freshly ground black pepper, to taste

Instructions

  1. Marinate the chicken: In a medium bowl, pour the buttermilk over the bite-sized chicken pieces. Stir to coat and let soak for at least 15 minutes or up to 1 hour.
  2. Prepare the coating: In a shallow dish, combine flour, smoked paprika, garlic powder, salt, and pepper. Mix well.
  3. Heat the oil: Pour about 1 inch of vegetable oil into a skillet and heat over medium-high until shimmering and about 350°F (175°C).
  4. Coat and fry chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing lightly. Fry in batches for 4-5 minutes per side until golden and cooked through (internal temp 165°F/74°C). Drain on paper towels.
  5. Cook bacon: While frying chicken, cook bacon slices in a separate pan until crispy. Drain on paper towels and crumble once cooled.
  6. Make the dressing: In a small bowl, whisk mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, and black pepper. Stir in crumbled bacon, reserving some for garnish.
  7. Assemble the salad: In a large bowl, toss mixed greens, cherry tomatoes, cucumbers, shredded cheddar, and crushed chips. Add warm crunchy chicken on top.
  8. Dress and serve: Drizzle creamy bacon dressing over salad and gently toss to coat. Garnish with reserved bacon crumbles and extra chips. Serve immediately.

Notes

Maintain oil temperature around 350°F for crispy chicken. Marinate chicken for best tenderness. Add chips just before serving to keep crunch. Bacon pan can be reused for frying chicken for extra flavor. Dressing can be made ahead and stored up to 3 days; add bacon just before serving.

Nutrition

Keywords: chicken salad, crispy chicken, bacon dressing, crunchy salad, easy dinner, potluck recipe, creamy dressing

Find it online: https://jodierecipes.com/crunchy-chicken-crack-salad-recipe-with-creamy-bacon-dressing-easy-and-delicious/