Chicken Carolina Salad Recipe

Name: Chicken Carolina Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Boneless, Skinless Chicken Breasts; 1/3 cups Butter; 2 cups Chips (Sour Cream And Onion Flavor), Crushed; 2 Tablespoons Milk; 1 whole Egg; 1 package Green Salad Mix; 1/2 packages Baby Spinach; 1 cup Shredded Colby/jack Cheese; 1 cup Chopped Pecans; 3/4 cups Mayonnaise; 3 Tablespoons Honey; 2 Tablespoons Mustard; 1 Tablespoon Lemon Juice; 1 Tablespoon Orange Juice

Servings: persons

1 pound Boneless, Skinless Chicken Breasts
1/3 cups Butter
2 cups Chips (Sour Cream And Onion Flavor), Crushed
2 Tablespoons Milk
1 whole Egg
1 package Green Salad Mix
1/2 packages Baby Spinach
1 cup Shredded Colby/jack Cheese
1 cup Chopped Pecans
3/4 cups Mayonnaise
3 Tablespoons Honey
2 Tablespoons Mustard
1 Tablespoon Lemon Juice
1 Tablespoon Orange Juice

1
Preheat oven to 350F.
2
Prepare the honey mustard dressing by combining the mayo, honey, mustard, lemon juice, and orange juice. Cover and refrigerate while you prepare the chicken.
3
To prepare the chicken nuggets, pound each chicken breast (to make them even) and cut them into small nugget-sized chunks. Set aside.
4
Melt the butter in the microwave. In a small dish, combine the egg and milk. In a shallow baking dish, spread out the crushed potato chips. Have a baking sheet handy to place the coated chicken on. Coat each chicken nugget in the egg/milk mixture, then the crushed potato chips, and place the nuggets on the baking sheet. Drizzle with the melted butter. Bake the nuggets for 15 to 18 minutes or until golden brown.
5
To assemble the salad, place a nice handful of the salad mix and spinach on a plate. Sprinkle with cheese. Top with several chicken nuggets. Drizzle with dressing and sprinkle chopped pecans over the top. Enjoy!

1019

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Boneless, Skinless Chicken Breasts, 1/3 cups Butter, 2 cups Chips (Sour Cream And Onion Flavor), Crushed, 2 Tablespoons Milk, and more.

Yes, Chicken Carolina Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Carolina Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions