You are going to love this tasty and filling fried chicken salad ya'll.
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5 from 1 vote

Blueberry + Buttermilk Fried Chicken Salad

A wholesome, hearty and filling fried chicken salad topped with fresh blueberries, tomatoes, sunflower seeds and more.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 478kcal
Author Buy This Cook That


For the Buttermilk Fried Chicken

  • 2 chicken breasts large, boneless skinless
  • 3/4 cup all purpose flour
  • 2/3 cup buttermilk
  • 1/3 cup vegetable oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Blueberry Salad

  • 10 cups mixed greens
  • 1 pint blueberries
  • 1 cucumber sliced
  • 1/2 red onion sliced
  • 1/2 cup Roasted sunflower seeds or nuts
  • 1/2 cup Parmesan cheese


  • Cut chicken breasts into strips. Heat half of the oil in a skillet to medium high. Heat until the oil shimmers and sputters when a drop of water is added.
  • In a shallow bowl, combine the flour, onion powder, salt and pepper.
  • In a separate shallow bowl, add the buttermilk.
  • Dredge each chicken strip into the buttermilk. Shake to remove excess liquid. Dredge into the seasoned flour. Shake.
  • Fry the buttermilk battered chicken in the hot oil for approximately 3-4 minutes on each side. Drain on newspaper or a brown paper bag.
  • While the chicken is cooling, prepare your salad greens and ingredients.
  • On a plate, arrange your greens, salad ingredients and top with fried chicken strips and salad dressing.


Nutritional info does not include salad dressing.


Serving: 1g | Calories: 478kcal | Carbohydrates: 43g | Protein: 22g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 49mg | Sodium: 482mg | Potassium: 684mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1435IU | Vitamin C: 38.8mg | Calcium: 234mg | Iron: 2.5mg