A lighter take on crisp comfort
When I first tried baking instead of frying, I wasn’t sure I’d get the same golden crunch. But this oven baked chicken salad bowl has convinced me otherwise. The chicken comes out beautifully crisp on the outside, tender inside, and pairs perfectly with fresh greens and a punchy dressing. It’s my weeknight answer to fried chicken cravings — same satisfaction, far less oil.
If you’ve been exploring my fried chicken salads series, this one’s the easiest way to cut back on frying without sacrificing texture. It borrows the seasoning from my southern fried chicken caesar salad but keeps things leaner. I like to serve it when I want the feeling of a comfort meal but still want to eat light. It also reheats well, making it perfect for lunches, much like my low-calorie fried chicken salad for lunch.
The beauty of baked crispness
The secret to getting that satisfying crust in the oven is the wire rack. It lifts the chicken, letting the hot air circulate evenly around each piece. A light spray of oil helps the coating turn golden while keeping the crumb dry and crisp. It’s simple and foolproof once you’ve done it a few times. You can even bake extra chicken to repurpose later in the week, it’s brilliant in wraps or my healthy fried chicken salad with avocado.
Ingredients
For the chicken:
- 400 g chicken breast fillets
- 250 ml buttermilk
- 1 tsp garlic granules
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 100 g plain flour
- 60 g breadcrumbs
- 1 tsp salt
- Olive oil spray
For the salad:
- 1 head of romaine lettuce, chopped
- 1 cucumber, sliced
- 1 avocado, sliced
- 150 g cherry tomatoes, halved
- 1 small red onion, thinly sliced
For the lemon herb dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
- 1 tbsp chopped parsley
- Salt and pepper to taste
Ingredient notes
A mix of flour and breadcrumbs gives baked chicken a crispy texture without frying. The buttermilk tenderises the meat, while paprika and cayenne bring colour and gentle warmth. The dressing is bright and sharp to balance the baked coating. Parsley and lemon are key here, they cut through the richness beautifully. You can swap parsley for basil or coriander if you prefer something more aromatic.
Equipment needed
A wire rack set over a baking tray is essential. It allows the heat to move freely around the chicken and prevents sogginess. You’ll also need a pastry brush or spray bottle to lightly oil the coating. A large salad bowl and a whisk for the dressing make assembly simple. For the best results, use a sharp knife to slice the chicken neatly once baked; it helps preserve the crisp crust.
Instructions
Preheat the oven to 200°C. Line a baking tray with foil and place a wire rack on top. Mix flour, breadcrumbs, smoked paprika, cayenne, and salt in a bowl. Remove chicken from buttermilk, shaking off the excess, and coat in the flour mixture.
Arrange on the rack and spray lightly with oil. Bake for 25 minutes, turning halfway, until golden and cooked through. Let it rest for five minutes before slicing.
Whisk together the dressing ingredients until smooth. Toss lettuce, cucumber, tomatoes, and onion with most of the dressing. Add avocado and top with the sliced chicken. Drizzle over the rest of the dressing.
Technique insights
Using the rack is what makes the difference. The airflow crisps every edge evenly, giving a fried texture without deep oil. Avoid overcrowding the tray so the heat can move freely. Letting the chicken rest for a few minutes after baking stops the coating from softening. Slice just before serving to keep that lovely crunch intact.
What to serve with oven baked chicken salad bowl
It’s perfect on its own, but if you’re feeding more people, pair it with roasted sweet potatoes or couscous. Both soak up any extra dressing beautifully. On warmer days, I serve it with a glass of iced tea or sparkling water with lemon slices — light, refreshing, and just right for this kind of salad.
Wine and beer pairings
A Sauvignon Blanc with citrus notes complements the lemon dressing perfectly. If you like something softer, a Chenin Blanc brings fruitiness that pairs well with the baked coating. For beer, a pale ale works for balance, while a light lager keeps the meal crisp and refreshing. Either one will enhance the mild spice of the chicken.
Frequently asked questions
Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs and flour, and check that your mustard is certified gluten-free.
Can I use chicken thighs?
Absolutely. They’ll be juicier, but might need a few more minutes in the oven.
How do I keep the chicken crisp when reheating?
Reheat in the oven at 180°C for 10 minutes. Don’t microwave, as it softens the coating.
Can I use the air fryer instead?
Yes, cook at 190°C for 12–14 minutes. If you like that method, try the air fryer chicken salad with ranch for another take.
Tips for success with oven baked chicken salad
Keep the coating dry before baking — too much buttermilk makes it clump. A light spray of oil before and halfway through baking gives the best colour. Always season the dressing well. Lemon and salt are what keep the greens lively against the baked coating.
Recipe variations
Add sliced boiled eggs or roasted chickpeas for extra protein. Swap avocado for mango if you want a bit of tropical sweetness. You can also toss in roasted red peppers for colour and depth, or replace the lemon dressing with a spoon of ranch from my air fryer chicken salad with ranch for creaminess.
Storage and reheating for oven baked chicken salad bowl
Store the baked chicken and salad separately. The chicken keeps well in the fridge for three days and reheats perfectly in the oven. The dressing stays fresh for four days in a sealed jar. Assemble fresh before serving for the best crunch.
Health benefits
This version uses far less oil than fried chicken but still offers the same crisp bite. The salad brings fibre, vitamins, and antioxidants, while the lemon dressing adds brightness without excess fat. The combination of lean protein, healthy fats, and greens makes this salad both satisfying and balanced — comfort food that fits happily into a healthy routine.
Oven Baked Chicken Salad Bowl
Ingredients
For the chicken
- 400 g chicken breast fillets
- 250 ml buttermilk
- 1 tsp garlic granules
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 100 g plain flour
- 60 g breadcrumbs
- 1 tsp salt
- Olive oil spray
For the salad
- 1 head romaine lettuce chopped
- 1 cucumber sliced
- 1 avocado sliced
- 150 g cherry tomatoes halved
- 1 small red onion thinly sliced
For the lemon herb dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove crushed
- 1 tbsp chopped parsley
- Salt and pepper to taste
Instructions
- Marinate the chicken in the buttermilk
- Preheat the oven to 200°C. Line a baking tray with foil and place a wire rack on top. Mix flour, breadcrumbs, smoked paprika, cayenne, and salt in a bowl. Remove chicken from buttermilk, shaking off the excess, and coat in the flour mixture.
- Arrange on the rack and spray lightly with oil. Bake for 25 minutes, turning halfway, until golden and cooked through. Let it rest for five minutes before slicing.
- Whisk together the dressing ingredients until smooth. Toss lettuce, cucumber, tomatoes, and onion with most of the dressing. Add avocado and top with the sliced chicken. Drizzle over the rest of the dressing.