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Crispy Chicken Strip Salad

Total Time

Prep: 40 min. Cook: 10 min.


4 servings

Serve this attractive main-dish salad for a luncheon with friends, and you're sure to win raves. Well-seasoned chicken strips, raspberries and candied pecans top a bed of fresh greens flavored with a fruity vinaigrette.—Lily Julow, Lawrenceville, Georgia
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  • 1 tablespoon butter
  • 1/2 cup pecan halves
  • 2 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1 tablespoon grated lemon zest
  • 2 large eggs
  • 1 pound boneless skinless chicken breast, cut into 1-inch strips
  • 2 tablespoons canola oil
  • 4 cups spring mix salad greens
  • 1 cup torn Bibb or Boston lettuce
  • 1/2 cup raspberry vinaigrette
  • 2 cups fresh or frozen unsweetened raspberries


  1. In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely.
  2. In a large resealable bag, combine the flour, tarragon and lemon zest. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again.
  3. In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink.
  4. Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans.

Nutrition Facts

1-1/2 cups: 508 calories, 38g fat (6g saturated fat), 114mg cholesterol, 326mg sodium, 37g carbohydrate (11g sugars, 8g fiber), 9g protein.

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