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Crispy Chicken Salad
Source: USDA Food, Nutrition, and Consumer Services

"Fried" chicken pieces over a green salad.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

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 Vegetables , 1 Starch , 3 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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14 oz  boneless skinless chicken breasts
0 1/2 cup  bread crumbs
5 oz  Lettuce, iceberg
0 3/4 cup  kale, chopped
1 each  medium carrots
5 each  Radishes, fresh
1 cup  Sprouts, alfalfa, fresh
0.625 cup  Salad Dressing, ranch
  1. Preheat oven at 350 degrees.
  2. Dredge the raw chicken in bread crumbs. Bake for 15 minutes until all signs of pink have disappeared.
  3. Cut vertically into thin slices.
  4. Mix greens.
  5. Place 1/2 cup of greens on each plate with 1 Tbsp of carrots.
  6. Place 2 1/4 ounces of baked breaded chicken on top.
  7. Garish each salad with a radish and 3/4 Tbsp of sprouts.
  8. Serve each salad with 1 Tbsp of Ranch dressing (optional).

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