Raspberry and Lemon Salad with Crispy Chicken Croutons
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons
Raspberry and Lemon Salad with Crispy Chicken Croutons

Raspberry and Lemon Salad with Crispy Chicken Croutons

Spring lettuce is mixed with shallots, almond slices and raspberries and tossed in a lemon and raspberry vinaigrette then topped with crispy chicken croutons.
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine General
Servings 2 Served
Calories 257 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

Instructions
 

  • Make your salad dressing by mixing 1 tablespoons of the olive oil, 1 1/2 tablespoons of the vinegar with a large pinch of salt and 20 grinds of fresh black pepper and the oregano. Taste and adjust seasoning. Put to the side.
  • Set up a breading station by putting the beaten egg and water in a shallow bowl. In a second bowl, add the Wondra flour and in a third bowl or on a flat plate, add the panko breadcrumbs. Season all three bowls with a pinch of salt and some black pepper. Toss to combine everything in each bowl.
  • Prepare your chicken croutons, by add the chicken pieces into the flour first. Shake off excess. Then dip in the egg mixture and let the excess drip off. Roll in the panko, pressing so the breadcrumbs adhere to the chicken. Place on a rack over a baking sheet or plate and refrigerate for 15 minutes to let them set.
  • Meanwhile, in a large bowl, add the lettuce, 3/4 of the raspberries, the shallots, the feta and all but a teaspoon of the almonds. Toss to incorporate. Put to the side to dress right before serving.
  • Heat a large skillet and add two tablespoons of the lemon olive oil. When it is real hot, but not smoking, add the chicken pieces. They should sizzle right away. If they don’t, the oil is not hot enough. Cook until golden brown. Turn and get golden on the other side (total time about 4-5 minutes). Remove them to a paper towel lined plate and immediately sprinkle with salt.
  • Re-whisk your dressing and add it to the salad and toss to coat. Taste. If it needs more salt or pepper, add now. Toss again. Top with the remaining raspberries and almonds and your crispy chicken croutons. Zest some lemon over the top and serve. Enjoy.

Nutrition

Calories: 257kcalCarbohydrates: 37gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 220mgPotassium: 183mgFiber: 4gSugar: 3gVitamin A: 21IUVitamin C: 0.03mgCalcium: 114mgIron: 3mg
Keyword salad
Tried this recipe?Let us know how it was!