Copy-Cat Not So Fried Chicken Salad
Servings: 4
Ingredients
Mustard-Shallot Vinaigrette:
- ¼ cup extra virgin olive oil
- ¼ cup roughly chopped shallot
- 1 teaspoon dijon mustard
- 1 teaspoon grainy dijon mustard
- 1 teaspoon honey
- 1 clove garlic
- 1 tablespoon champagne vinegar
- 2 tbsp lemon juice
For the Krispies:
- ½ cup gluten-free panko breadcrumbs
- 1 cup freshly grated parmesan cheese
- ¼ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
For the Salad:
- 6 cups spring greens
- 2 cups coleslaw mix
- 1 cup pickled red onions
- 1 cup halved cherry tomatoes
- 2 cups cooked roughly chopped chicken (I use Rotisserie)
- 4 tablespoons BBQ Sauce
Instructions
- Preheat the oven to 375℉.
- In a blender or using an immersion blender in a wide-mouth jar, combine all of the Mustard-Shallot Vinaigrette ingredients and blend until smooth. Set aside.
- On a small baking sheet, add the panko, parmesan, thyme, parsley, garlic powder, salt, pepper and olive oil. Mix until well combined and spread into a single layer. Transfer to the oven and bake until crisp, 7 to 10 minutes, watching carefully so they do not burn. Remove from the oven to let cool slightly.
- Meanwhile, in a large bowl, combine the greens, slaw, pickled onions, and cherry tomatoes. Drizzle with desired amount of the Mustard-Shallot Vinaigrette and toss until well coated.
- Divide the salad among 4 plates. Top with the chopped cooked chicken and the Krispies. Drizzle with BBQ sauce and enjoy!