I made this salad over the weekend and it was such perfection that I had to share it with you. Salads get such a bad rep, at least from a yumminess perspective. Because salads are for being “good,” not tasting good, right??
Now, this is one salad you’re gonna actually be excited to eat. There’s crispy cornmeal crusted chicken. Tart and juicy Granny Smith apples. Creamy sliced avocado. Toasted pecans. Peppery watermelon radish. And let’s not forget that gorgonzola cheese – my favorite!
Side bar on gorgonzola cheese: I was teaching a nutrition class last week to a group of teens in an adolescent intensive outpatient program I work with, and I mentioned that cheese was my favorite food. One kid asked what my favorite kind was, so I just started naming all the kinds of cheese I like. One of the kids chimed in “so, everything except moldy cheese?” And I was like, “nope, I like that too!” Because blue cheese is moldy cheese (in case ya didn’t know). I thought his eyes were going to pop out of his head. The look of disgust I got was priceless! 
To make a salad that actually satisfies and tastes good, here’s the components I’m always sure to include:
Greens – duh, it is a salad after all. I’m kinda picky about my greens. For lettuce, I love to get local lettuce from City Roots because it honestly tastes SO much better. I also love romaine, arugula and butter lettuce.
Protein – chicken, fresh fish, canned fish (love when it’s canned in olive oil because all you have to do is add a squeeze of lemon juice to make dressing), baked tofu, beans, cheese and nuts, etc
Carb – roasted potatoes or sweet potatoes, brown rice, quinoa, fruit, crushed up tortilla chips, etc
Fat – the dressing works, but I personally find salads are more satisfying when I have a few different kinds of fat, like nuts, olives, cheese, avocado and/or seeds
Flavor boosters – because a salad needs to taste good. Really good crumbled cheese, olives, sun-dried tomatoes, toasted nuts, dried fruit, etc. Basically anything that adds a lot of flavor.
The chicken recipe for this salad is below, click here for the salad recipe.
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Crispy Cornmeal Chicken Salad
- Total Time: 32 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy chicken tenders tossed in a zesty lemon-honey dressing, served over a fresh salad. A perfect weeknight meal!
Ingredients
- 1/4 cups (59 ml) flour
- 1 egg
- 1/3 cups (79 ml) cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lbs (454 g) chicken tenders
- Juice of 1 lemon
- 1/4 cups (59 ml) extra-virgin olive oil
- 1 1/2 teaspoon grainy mustard
- 1 teaspoon honey
- Salt
Instructions
- Preheat oven to 425°F (223°C).
- Spray a baking sheet with oil.
- Prepare three shallow bowls for breading: one with flour, one with a whisked egg and 2 tablespoons of water, and one with cornmeal, paprika, onion powder, garlic powder, salt, and pepper.
- Dip each chicken piece in flour, then egg, then cornmeal mixture. Place on the baking sheet, spray with oil, and bake for 15-17 minutes until cooked through and crispy.
- Whisk together all dressing ingredients; season with salt and pepper to taste.
- In a large bowl, mix together the remaining salad ingredients.
- Drizzle salad with dressing.
- Divide salad among four plates, top with sliced chicken, and serve.
Notes
- For extra crispy chicken, ensure the cornmeal mixture is completely dry before breading. Excess moisture will result in soggy tenders.
- To make this a complete meal, add your favorite salad greens, chopped veggies (such as tomatoes, cucumbers, or bell peppers), and a sprinkle of cheese to the salad.
- Leftovers can be stored separately – chicken in an airtight container in the refrigerator for up to 3 days, and the salad in a separate container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What can I substitute for gorgonzola cheese if I don’t like blue cheese?
You can use feta cheese or goat cheese as a milder alternative that will still add creaminess to the salad.
How do I ensure the cornmeal crust on the chicken stays crispy?
Make sure to thoroughly coat the chicken in cornmeal and fry it in hot oil, avoiding overcrowding the pan to maintain the temperature.
Can I use different types of apples instead of Granny Smith?
Yes, you can use any tart apple variety, such as Honeycrisp or Braeburn, but Granny Smith provides the best balance of tartness and crunch.
This looks divine!