Weekender Salad with Fried Chicken and Bacon

Ingredients (12)

  • 1 1/2 pounds chicken breast, trimmed
  • 2 cups buttermilk
  • 3 cups gluten-free flour
  • 1/2 gallon vegetable oil
  • 1 cup carrots, julienned
  • 6 cups mixed field greens
  • 1/2 cup tomatoes, diced
  • 8 ounces ranch dressing
  • 1 cup bacon, cooked and chopped
  • 1/2 cup green onion, finely chopped
  • 1 ounce chili powder
  • salt and pepper to taste
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Weekender Salad with Fried Chicken and Bacon

Unleavened Fresh Kitchen is a prime spot for fast casual food in Dallas, with lots of wraps and salads on the menu. This recipe they shared with us, similar to a Classic Cobb Salad, is a great mix of indulgent and healthy, with crumbled bacon and gluten-free fried chicken on top of a heaping helping of fresh greens and tomatoes, plus crisp carrots and scallions. If you want, you can use regular flour to bread the chicken, but don’t skip the buttermilk, or the dash of chili powder in the breading, which adds a little extra zest.

Serve with a creamy dressing, all the better if it’s homemade—try our Basic Ranch Dressing recipe or our Blue Cheese-Yogurt Dressing recipe, or go a little less conventional with our Honey-Poppyseed Dressing recipe, or our Chipotle-Avocado Dressing recipe.

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Tips for Bacon and Chicken


  1. 1Pour flour, chili powder, salt, and pepper into a shallow bowl, pan, or pie plate and mix well until combined. Set aside. Pour buttermilk into another shallow bowl, pan, or pie plate and set aside next to flour. Place a lined sheet pan within easy reach of both bowls.
  2. 2Cut chicken breast into 2-inch strips.
  3. 3Soak each piece in buttermilk, let some of the excess buttermilk drip back into bowl, then dredge chicken in seasoned flour and lay on the lined sheet pan until all pieces are coated and ready to fry.
  4. 4In a large, deep, heavy-bottomed pot, heat the oil to 350 degrees, then fry breaded chicken strips (in batches if necessary, so they don’t crowd the pot and lower the oil temperature), about 5 minutes per batch, or until crunchy and dark red-gold in color.
  5. 5When all chicken is cooked, chop strips into bite-size pieces.
  6. 6Divide field greens into 4 bowls.
  7. 7Top each salad with equal portions of tomatoes, carrots, green onions, chicken, and bacon.
  8. 8Serve with ranch dressing, or dressing of your choice.
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