Crispy Waldorf Chicken Salad
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Crispy Waldorf Chicken Salad

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4


  • 5 oz baby lettuce blend of your choice
  • 1 cup chopped celery
  • 2 cups chopped fuji apple
  • 1 cup halved red grapes
  • 1 cup walnut halves & pieces
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 cup crumbled gorgonzola cheese
  • 1/2 cup buttermilk
  • 3/4 cup mayonnaise
  • Zest of 1/2 organic lemon
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh chives
  • 1 clove minced garlic
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breasts
  • 2 eggs
  • 2 cups panko (Japanese breadcrumbs)
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup grated parmesan/romano cheese blend (I use Trader Joe’s)
  • up to 1/2 cup olive oil
  • plastic wrap or waxed paper


  • Place the baby greens, celery, apple, and grapes in a large serving bowl & keep cool in the fridge.
  • Add the walnut pieces to a small skillet and toast on medium-low heat, stirring often, until fragrant and golden, just a few minutes. Remove from the skillet and let cool, then add to the salad bowl with the greens, celery, and fruit.
  • Next, make the dressing. In a medium bowl, mix together the red wine vinegar, dijon mustard, gorgonzola, buttermilk, mayonnaise, lemon zest, parsley, chives, garlic, pepper, and salt. When evenly combined, store in the fridge until the salad is ready to assemble.
  • Finally, make the crispy chicken!
  • Cut off any extra fat or connective tissue from your chicken breasts, then lay one breast on a large cutting board. Cover with a layer of plastic wrap or waxed paper (to prevent chicken juice splatter), and then pound to 1/4th inch thickness using a meat mallet. If you don’t have one, you can use a heavy bottomed skillet to pound the meat instead.
  • Pound each chicken breast individually, replacing the plastic wrap or waxed paper as needed, and set them aside on a plate.
  • In a medium bowl, beat the 2 eggs until smooth & set aside.
  • On a large plate, mix together the panko, oregano, salt, pepper, and parmesan.
  • Add roughly 1/4th cup olive oil to a large nonstick skillet. Enough to coat the entire pan with a thin layer for pan frying. Place on the stove and heat over medium-high flame.
  • Take 1 chicken breast, dip it into the beaten eggs to coat well on both sides, then lay it on the plated panko mixture. Use your hands to turn the chicken cutlet & pat the breading onto all sides.
  • When the cutlet is well coated with panko, carefully add it to the hot oil in your skillet. While the first chicken cutlet is cooking, repeat the egg-wash & breading process with a second piece of chicken and add it to the hot pan as well. Cook the cutlets 2-3 minutes on each side, until the panko coating is nice and golden and crispy. When the first 2 pieces are done, remove to a plate and set aside.
  • Add a few more tablespoons of oil to the pan (however much is needed to generously re-coat the skillet) and repeat the entire process for the second two chicken breasts.
  • Once the chicken breasts are done, let rest for a few minutes, then thinly slice on the diagonal. Place 1/4th of the salad mixture into each of 4 large bowls, drizzle generously with dressing, and top with the the crispy chicken pieces. Enjoy right away!
  • Store any extra dressing in the fridge & use for dipping veggies or spooning onto veggie-filled pitas. Leftover chicken pieces make great “chicken-nugget” snacks.