Fried Chicken Salad

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  • Prep Time: 10 minutes
  • Servings: 4


  • 1 (16 oz) bag chopped iceberg lettuce
  • (Alternative: 1 head iceberg, cleaned and chopped)
  • 2 to 3 boneless, skinless chicken breasts
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash of fresh ground pepper
  • 1/2 lb. frozen corn, thawed and drained
  • 1/3 cup pecans, toasted
  • 3/4 cup Marie’s Honey Mustard Dressing


Preheat oven to 400º F. Place flour, salt and pepper in a plastic bag. Add chicken and shake to coat. Spray a baking sheet with pan spray and place coated chicken on tray. Bake for 15 minutes or until chicken has an internal temperature of 165º F. Cut chicken into strips. Combine all ingredients. Toss well to coat with dressing. Serve immediately.