Crispy Chicken Salad With Spinach, Cauliflower & Pickle-Brine Dressing
★★★★★
PREP TIME
20 minutes
COOK TIME
8 minutes
SERVES
4
Ingredients
1 pound
chicken breasts or tenders
1/4 cup
plus 3 tablespoons mayonnaise, divided
2 cups
panko or dried bread crumbs
1/4
head (about 4 ounces) cauliflower
6 ounces
spinach (or another tender green)
6 tablespoons
pickle liquid from any pickle except bread-and-butter (too sweet)
Instructions
- Place the chicken between two pieces of cling film or parchment and pound to an even thickness—ideally about ½ inch thick—with a mallet, rolling pin, or empty wine bottle. Schmear the pounded breasts with ¼ cup of mayo installment, then press the bread crumbs into all sides.
- In a large frying pan, heat a couple big glugs of neutral oil over medium heat. Pan fry the chicken breasts until cooked through and golden all over—about 4 minutes per side. Transfer to a paper towel–lined plate or rack to cool.
- With a sharp knife or mandolin, shave the cauliflower into wafer thin cross sections. Combine the spinach and cauliflower in a large bowl.
- In a separate container combine the remaining 3 tablespoons of mayo with the pickle liquid and shake to make an even dressing. Pour half the dressing over the spinach salad, adding a pinch of salt and several grinds of black pepper, then toss to coat. Taste and adjust seasoning as desired and then transfer to a serving platter or individual plates.
- Cut the chicken breasts into ½-inch thick strips and sprinkle on top of the salad.
