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Crispy Baked Chicken Salad with Corn, Peaches, and Basil

June 6, 2021
by
With a simple crusted chicken, all the best summer produce, a light and refreshing vinaigrette, and tons of creamy and crunchy textures, this Crispy Baked Chicken Salad with Corn, Peaches, and Basil is going to be your new favorite summer salad!
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With a simple crusted chicken, all the best summer produce, a light and refreshing vinaigrette, and tons of creamy and crunchy textures, this Crispy Baked Chicken Salad with Corn, Peaches, and Basil is going to be your new favorite summer salad!

Jump to Recipe

I know what you might be thinking — “Ugh, another salad!” We all know they’re healthy, and we all know that we should eat them. Still, salad can be so unappealing sometimes. I mean, after a long day out in the sun, I definitely don’t want to come home to a boring salad with iceberg lettuce, carrots, and pre-packed dressing. No, that’s what I consider a cafeteria salad bar salad, which is definitely not exciting, and closer to rabbit food than human food, if you ask me.

Still, I find myself wanting to whip up salads all the time. Why? Well, in my opinion, I think salads can literally be one of the tastiest foods ever. I know – shocking! If done properly, with all the best textures, flavors, and produce, a salad can be one of the most refreshing yet flavor-packed meals out there. This Crispy Baked Chicken Salad with Corn, Peaches, and Basil is the perfect example. With crispy crunchy bites from that crusted chicken, scallions, and pine nuts — some sweetness from those fresh peaches and corn — a punch of flavor from that basil and chicken crust — a smoothness from the avocado and goat cheese — and some acid from that dressing: this salad really has it all. And it’s freaking amazing.

The breakdown…


This Crispy Baked Chicken Salad with Corn, Peaches, and Basil starts off with that crispy chicken. I like to think of this chicken recipe as a glorified grown-up chicken tender. I say “glorified” because this recipe is not just a simple breading; rather, it’s filled with some of my favorite (almost cajun-like) spices: smoked paprika, garlic powder, and onion powder. While subtle, those spices bring a lot of flavor to the chicken strips.

the chicken strategy

Next, I call these chicken tenders “grown up” because they are a bit on the healthier side…plus, they’re on top of salad. These tenders go through the best breeding process. They start off by going through flour and salt mixture. This allows the breading to stick to the chicken, and ensures that no air pockets form between the chicken and the breading. I like to use almond flour for this step. It’s perfect for anyone who is health conscious or gluten free, but it also just tastes a lot better. In my opinion, the nuttiness of the almond flour brings an extra flavor to the chicken that is hard to develop otherwise. Still, I know not everybody has almond flour, or wants to buy it even, so the choice of flour is up to you!

Second, the chicken strips go through an egg wash so that everything binds together. Make sure your eggs are very well whisked together and you should be good! Lastly, the chicken goes through the panko and spice mixture. As mentioned before, these spices add a little umph to the chicken that is delicious. Then, when mixed with crispy panko, as opposed to your classic breadcrumb, you get a flavorful crispy chicken!! So good. Just make sure you coat your chicken really well with that olive oil or full bodied olive oil spray — that’s how you achieve that golden crust!

Crispy Chicken Peach and Avocado Salad

that vinaigrette…

Once your chicken is off to the oven, it’s time to start preparing the salad. As mentioned before, this salad really does have it all. It all starts off by making the dressing. This dressing is a simple vinaigrette with some punch from the red wine vinegar, but also a milder, smoother flavor from the white wine vinegar. When mixed with some olive oil (use a good one!) and honey to mellow everything out, and some dried oregano for a little bite (my fav in any vinaigrette), this dressing is perfect. Better yet? It’s super simple!

the bulk of it!

After your vinaigrette is all good to go, it’s time to get to that produce. This recipe calls for a base of baby romaine, but really any green will do. Baby romaine is pretty subtle and doesn’t take away from the remaining ingredients, which I love. But, mixed greens, baby kale, or arugula would also be delicious.

Next up, you have to add that raw corn. Yes, raw. While corn is often boiled, steamed, grilled, or charred, I really think that raw corn is the best. It’s so sweet when raw — especially in the summer. Plus, simply slicing it off of the cob is so easy. No need for anything extra! Then, when the basil is added to the salad, the combination is out of this world. I can’t explain it, but mixing raw corn and fresh basil together is the epitome of summer flavors — and it’s amazing. 

With a simple crusted chicken, all the best summer produce, a light and refreshing vinaigrette, and tons of creamy and crunchy textures, this Crispy Baked Chicken Salad with Corn, Peaches, and Basil is going to be your new favorite summer salad!

all the good stuff…

Lastly, toss in some scallions for a little bite, some goat cheese for that tang, some avocado for creaminess, those fresh peaches for sweetness, and some pine nuts for some crunch. I told you this Crispy Baked Chicken Salad with Corn, Peaches, and Basil really had it all… didn’t I? Together, all of these ingredients really make the most well-rounded, hearty salad — perfect for any meal. Yes, you could add tomatoes, red onion, or even substitute the cheese, but I truly believe this salad is delicious as is. 

how to serve it up!

This Crispy Baked Chicken Salad with Corn, Peaches, and Basil is perfect for practically any summer occasion. It’s definitely simple enough for a weeknight dinner, or even for lunches throughout the week. It makes for fabulous meal prep, especially if you save the dressing on the side and add it when you’re ready to eat. Still, this Crispy Baked Chicken Salad with Corn, Peaches, and Basil is definitely extravagant enough to impress guests. It makes for a wonderful dinner party or backyard barbecue addition, especially if you’re trying to get kids to eat salad. I mean, who doesn’t want chicken tenders on their salad? You could even top this salad with my Baked Barbecue Chicken Poppers, if you really want to make this for the kids!! Really, everyone loves this salad, so you can’t go wrong!

I hope you love this Crispy Baked Chicken Salad with Corn, Peaches, and Basil recipe as much as I do! Let me know what you think in the comments below:)

Crispy Baked Chicken Salad with Corn, Peaches, and Basil
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Crispy Baked Chicken Salad with Corn, Peaches, and Basil

Recipe by Annie PatrickCourse: Main Course, SaladCuisine: American, SouthernDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

With a simple crusted chicken, all the best summer produce, a light and refreshing vinaigrette, and tons of creamy and crunchy textures, this Crispy Baked Chicken Salad with Corn, Peaches, and Basil is going to be your new favorite summer salad!

Ingredients

  • crispy chicken:

  • 1 lb chicken tenders (or cutlets sliced in half lengthwise)

  • ½ cup flour of choice*

  • ½ tsp salt

  • 2 eggs, beaten well

  • 1 cup panko bread crumbs

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • Olive oil or olive oil spray, as needed

  • salad:

  • ¼ cup olive oil

  • 1 tsp honey

  • 2 tbsp white wine vinegar

  • 2 tbsp red wine vinegar

  • 2 tsp dried oregano

  • Salt and pepper, to taste

  • 1 5 oz package baby romaine*

  • 3 ears of corn, shucked and sliced off of the cob*

  • ½ cup basil, sliced

  • 1 bunch scallions, sliced

  • 2 avocados, diced

  • ½ cup goat cheese, crumbled

  • 3 peaches, sliced

  • ¼ cup pine nuts

Instructions

  • Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil or parchment paper and place a greased wire baking rack on top (if you do not have a baking rack, you can simply line a baking sheet with parchment paper).
  • Set up your breading stations: In a shallow bowl, whisk together the flour and the salt. In a separate shallow bowl, beat the eggs. In a third shallow bowl, whisk the panko, smoked paprika, garlic powder, and onion powder.
  • Dredge each chicken tender through the flour station, then the egg station, and finally through the panko station. Line the chicken strips up on the wire baking rack about 2 inches apart from each other. Spray or brush olive oil onto the chicken, then transfer to the oven to bake for 15-20 minutes, or until cooked through.
  • Meanwhile, make the salad. In the bottom of a large serving bowl, whisk together the olive oil, honey, white wine vinegar, red wine vinegar, oregano, salt, and pepper. Toss with the baby romaine, corn, basil, scallion, avocados, goat cheese, peaches, and pine nuts.
  • Top your salad with a few of the crispy chicken strips and serve! Enjoy!

Notes

  • You can really use any flour for this recipe. Personally, I like the nuttiness and health benefits of almond flour, but all purpose, whole wheat, or cassava would be great. 
  • This is the olive oil spray I use. I find that it is easier to coat the chicken in oil with the spray. But, if you don’t have any, you can simply brush olive oil onto the chicken with a kitchen brush. 
  • Instead of baby romaine, you could easily use mixed greens, baby kale, arugula, or any other lettuce you prefer!
  • Feta cheese is a great substitute for goat cheese. You could also use cotija or blue cheese crumbles — or even fresh burrata or mozzarella! 
  • This recipe calls for raw corn (yes, you can eat it raw!). Raw corn is delicious in the summer when it’s fresh. That being said, you could totally roast or grill your corn, if you would prefer.
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