Name: Popcorn Chicken Salad
Total time: 35 min
Ingredients: 0.5 cup all-purpose flour; 1 teaspoon onion powder, divided; 0.5 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 2 large eggs; 2 tablespoons water; 1.25 cups panko breadcrumbs, preferably whole-wheat; 1 pound chicken tenders, cut into 1-inch pieces; 0.333 cup canola oil; 0.333 cup buttermilk; 0.333 cup mayonnaise; 0.333 cup whole-milk plain Greek yogurt; 0.5 cup chopped fresh herbs, such as parsley, chives and/or dill; 5 cups shredded romaine lettuce; 3 cups shredded coleslaw mix; Chopped scallions for garnish

Popcorn Chicken Salad

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Coleslaw mix adds extra crunch to this popcorn chicken salad. They vary, so look for one that has red cabbage and carrots for the most color. Making your own easy ranch dressing brings fresh herb flavor and eliminates the added sugar you'll find in most store-bought versions.

Laura Kanya

Published on October 5, 2021

Popcorn Chicken Salad — Photo: Greg DuPree

Active Time:

35 mins

Total Time:

35 mins

Servings:

Nutrition Profile:

Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

½ cup all-purpose flour
1 teaspoon onion powder, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 large eggs
2 tablespoons water
1 ¼ cups panko breadcrumbs, preferably whole-wheat
1 pound chicken tenders, cut into 1-inch pieces
⅓ cup canola oil
⅓ cup buttermilk
⅓ cup mayonnaise
⅓ cup whole-milk plain Greek yogurt
½ cup chopped fresh herbs, such as parsley, chives and/or dill
5 cups shredded romaine lettuce
3 cups shredded coleslaw mix
Chopped scallions for garnish

Directions

Mix flour, 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a small bowl. Whisk eggs and water in another small bowl. Place panko in a third bowl. Dredge chicken in the flour mixture, shaking off excess. Dip in the egg mixture, shaking off excess. Dredge in the panko, making sure to coat the chicken completely.
Heat oil in a large skillet over medium-high heat until shimmering. Working in 2 batches, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 6 minutes per batch.
Meanwhile, combine buttermilk, mayonnaise, yogurt, herbs, the remaining 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a medium bowl. Add romaine and coleslaw mix; toss to coat. Serve the salad topped with the chicken and garnished with scallions, if desired.

Nutrition Facts (per serving)

636	Calories
40g	Fat
32g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 5 oz. breaded chicken & 1 1/2 cups salad
Calories 636
% Daily Value *
Total Carbohydrate 32g	12%
Dietary Fiber 5g	18%
Total Sugars 3g
Protein 37g	74%
Total Fat 40g	51%
Saturated Fat 6g	30%
Cholesterol 177mg	59%
Vitamin A 5689IU	114%
Sodium 509mg	22%
Potassium 660mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.