Fried Chicken Salad with Sugar Snap Peas and Green-Goddess Ranch

Fried Chicken Salad with Sugar Snap Peas and Green-Goddess Ranch
Photo: Gentl and Hyers
Prep Time:
45 mins
Total Time:
1 hr 15 mins

This crowd-pleaser combines crunchy Little Gem lettuce, sweet sugar snap peas, refreshing fennel, and creamy avocado. But let's be honest: The golden chicken tenders are the biggest draw, bringing crunch and heft to the table. A green-goddess ranch dressing complements all parties involved.


  • ½ cup plain Greek yogurt

  • ½ cup mayonnaise

  • 1 ¼ pounds chicken tenders

  • Kosher salt and freshly ground pepper

  • ¼ teaspoon grated garlic (from 1 small clove)

  • ½ teaspoon finely grated lime zest, plus 4 teaspoons fresh juice

  • ½ teaspoon Dijon mustard

  • ¼ cup finely chopped fresh cilantro leaves

  • ¼ cup finely chopped fresh chives

  • 1 tablespoon extra-virgin olive oil, plus more for frying and drizzling

  • 1 cup panko

  • 1 ounce Parmigiano-Reggiano, finely grated (¼ cup)

  • 6 cups chopped Little Gem or iceberg lettuce, or a combination

  • 1 cup thinly sliced fennel (from ½ bulb)

  • 1 cup julienned sugar snap peas (2 ounces)

  • 1 jalapeño or Fresno chile, thinly sliced

  • 1 avocado, sliced


  1. Whisk together yogurt and mayonnaise. In another bowl, toss chicken with 1/2 cup yogurt mixture; season with salt and pepper. Let stand 15 minutes (or refrigerate, covered, up to 2 hours).

  2. Whisk garlic, lime zest and juice, mustard, herbs, 1/2 teaspoon salt, and oil into remaining 1/2 cup yogurt mixture (it should have a pourable consistency; if too thick, whisk in water, 1 teaspoon at a time). Cover and refrigerate until ready to use.

  3. Stir together panko and cheese in a pie dish or other wide, shallow vessel to combine. Dredge a few chicken pieces at a time in mixture to coat; pat to adhere.

  4. Add enough oil to a medium nonstick skillet to reach 1/4 inch up sides. Heat over medium-high until a panko crumb sizzles immediately when tossed in.

  5. Working in batches, add chicken to oil and cook, flipping halfway, until golden brown all over and cooked through, 4 to 5 minutes a batch. Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Let cool slightly.

  6. Toss lettuce, fennel, and snap peas with a drizzle of oil. Divide among plates and top with fried chicken, chile, and avocado. Serve, with dressing alongside.

Cook's Notes

You can use any combination of tender herbs in the dressing. Tarragon, dill, and parsley also all work well.

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