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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Crispy Chicken Salad

Source: USDA Food, Nutrition, and Consumer Services

"Fried" chicken pieces over a green salad.

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	161.7

Total Carbs	11.2 g

Dietary Fiber	1.4 g

Sugars	1.8 g

Total Fat	1.9 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	286.4 mg

Protein	23.4 g

Sodium	163.5 mg

Dietary Exchanges 1.9 Fat, 0.7 Vegetables, 0.5 Starch, 2.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven at 350 degrees.
Dredge the raw chicken in bread crumbs. Bake for 15 minutes until all signs of pink have disappeared.
Cut vertically into thin slices.
Mix greens.
Place 1/2 cup of greens on each plate with 1 Tbsp of carrots.
Place 2 1/4 ounces of baked breaded chicken on top.
Garish each salad with a radish and 3/4 Tbsp of sprouts.
Serve each salad with 1 Tbsp of Ranch dressing (optional).