Description
This Fried Chicken Sandwich Salad from Honor Bar offers a delightful combination of crispy panko-coated chicken schnitzel served over a vibrant slaw of shredded cabbage and kale, topped with homemade brioche croutons and a tangy, flavorful dressing. Perfect for a satisfying meal that balances savory fried chicken with fresh, zesty flavors.
Ingredients
Chicken
- 2 skinless boneless chicken breasts (4-6 ounces each)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 1 lemon (zested and juiced)
- 1 teaspoon garlic powder
- 1 large egg
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
Brioche Croutons
- 1/2 loaf brioche bread (a few days old, torn into medium bite-sized pieces)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter (melted)
- 4 cloves garlic (chopped)
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon Italian seasoning
Salad
- 2 cups finely shredded cabbage
- 2 cups finely shredded kale
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup cubed fontina cheese
Dressing
- 1/4 cup rice vinegar
- 1/2 teaspoon sesame oil
- 1 lemon (juiced)
- 2 teaspoons honey
- 1 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 cloves garlic (minced)
Instructions
- Prepare the Chicken: Place each chicken breast one at a time into a plastic bag and gently pound until about 1/2 inch thick throughout. This ensures even cooking and tenderness.
- Set up Coating Stations: In three separate bowls, combine the flour with salt, pepper, lemon zest, and garlic powder in one; whisk the large egg in the second; and place the panko breadcrumbs in the third.
- Coat the Chicken: Dredge each chicken breast in the flour mixture, shaking off excess. Then dip it into the whisked egg, letting excess drip off before coating thoroughly in panko breadcrumbs.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add one piece of chicken at a time. Cook for 3-5 minutes on each side or until golden brown and cooked through. Remove and place on a paper towel lined plate. Repeat with remaining pieces.
- Finish Chicken: After cooking all pieces, squeeze fresh lemon juice over the chicken and season with additional salt if desired for brightness and flavor balance.
- Prepare Brioche Croutons: Preheat oven to 350°F (175°C). Toss torn brioche pieces with olive oil, melted butter, chopped garlic, kosher salt, black pepper, and Italian seasoning until evenly coated. Spread on a parchment-lined baking sheet.
- Bake Croutons: Bake for 15-20 minutes, tossing once halfway through, until the croutons are golden brown and crisp. Remove from oven and let cool.
- Make the Dressing: Whisk together rice vinegar, sesame oil, lemon juice, honey, black pepper, Dijon mustard, Worcestershire sauce, soy sauce, and minced garlic until well combined. Adjust salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine shredded cabbage, kale, halved cherry tomatoes, cubed fontina cheese, cooked chicken slices, and cooled brioche croutons.
- Toss with Dressing: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly. Garnish with chopped chives and season with extra salt and pepper if desired before serving.
Notes
- Using day-old brioche bread for croutons ensures they crisp nicely without getting soggy.
- Pounding chicken breasts to an even thickness promotes uniform cooking and tender texture.
- Feel free to substitute fontina cheese with mozzarella or mild cheddar for variation.
- Adjust honey in the dressing based on your preferred sweetness level.
- If unavailable, you can use regular white vinegar in place of rice vinegar but it will alter the dressing’s flavor slightly.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
