This crispy chicken and broccoli salad combines oven-baked chicken tenders coated in crunchy bran flakes with fresh broccoli, prosciutto, and creamy ranch dressing for a high-protein, satisfying meal that replaces traditional lettuce-based salads.
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Preheat your oven. In a food processor, pulse the bran flakes until they resemble coarse breadcrumbs.
Set up a three-station breading line. In the first shallow dish, combine the all-purpose flour with 1 tablespoon of paprika.
In a second shallow dish, crack and whisk the eggs.
In a third shallow dish, combine the crushed bran flakes with the remaining 1 tablespoon of paprika and salt.
Dredge each chicken tender first in the flour mixture, then dip in the egg wash, and finally coat thoroughly in the bran flake mixture. Press firmly to ensure the coating adheres.
Place the coated chicken tenders on a wire rack set over a baking sheet.
Spray the tenders generously on all sides with cooking spray.
Bake until golden brown, crispy, and cooked through. (Note: The video does not specify a temperature or time, but 400°F for 20-25 minutes is a typical starting point).
While the chicken bakes, chop the broccoli into small, bite-sized florets and slice the green onions.
Once the chicken is cooked, let it cool slightly before chopping into bite-sized pieces.
Assemble the salad on a large plate or in a bowl by combining the chopped broccoli, chicken pieces, and sliced green onions.
Drizzle generously with your favorite ranch dressing.
Crumble the crispy baked prosciutto over the top of the salad.
If desired, drizzle with BBQ sauce and sprinkle with toasted sesame seeds or flax seeds.
Toss everything together to combine and serve immediately.
Store cooked chicken in an airtight container for up to 3 days; reheat in a 350°F oven for 5 minutes to restore crispness. Assemble salad components fresh just before serving.
Yes. Pound chicken breasts to 1/2-inch thickness before breading and baking at the same temperature and time.
Dress only the salad components before serving, then add warm chicken tenders just before eating to maintain crispness.
Bake the chicken up to 2 days ahead and refrigerate. Assemble with fresh broccoli and dressing within 1 hour of serving.
Substitute prosciutto with crispy bacon, fried chickpeas, or skip it entirely for a vegetarian option.
No, unless you substitute the all-purpose flour and bran flakes cereal with gluten-free alternatives.
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