Quick-Fried Chicken Salad with Strawberries

Quick-Fried Chicken Salad with Strawberries

  • Prep: 15 min
  • Cook Time: 8 min
  • Total: 23 min
  • Serving: 6 Servings

Don’t be put-off by the word ‘fried’ in this fried chicken recipe; this dish is actually low in fat and calories.


  • 3/4 cup all-purpose flour
  • 4 tablespoons snipped fresh purple or green basil
  • 1 tablespoon finely shredded lemon peel
  • 2 eggs, beaten
  • 1 pound skinless, boneless chicken breast strips
  • 2 tablespoons cooking oil
  • 4 cups mixed spring salad greens
  • 1 head radicchio, torn into bite-size pieces
  • 2 cups sliced fresh strawberries
  • 1/2 cup bottled balsamic vinaigrette salad dressing
  • 6 Bibb lettuce leaves


  1. Mix the flour, 2 tablespoons of the basil and the lemon peel together in a bowl and then place the beaten eggs into another bowl. Dip the chicken into the eggs and then dredge in the flour mixture to coat.
  2. Place a large skillet over medium-high heat, and add the cooking oil. Once the oil begins to shimmer, add the coated chicken and cook for 8 minutes, turning once halfway through the cooking time. Set aside.
  3. In the meantime, place the greens, radicchio, strawberries, and remaining basil into a salad bowl and drizzle with the balsamic vinaigrette. Toss the salad to coat and then top with the fried chicken. Serve immediately.


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