top of page
  • Writer's pictureSophie Zuckerman

Healthy Popcorn Chicken Salad

The best of both worlds - a comforting, yet guiltless meal! Praise be, popcorn chicken!

Yields: 2-4 servings

Prep time: 25 minutes

Cook time: 10-12 minutes

Total time: 35-37 minutes

Recommended equipment: air fryer (optional), baking sheet (optional), salad bowl


Popcorn Chicken

  • 2 chicken breasts, cubed

  • Salt and pepper to taste

  • 2 eggs

  • 1 cup of almond flour

  • 1 teaspoon of paprika

  • 1 teaspoon of garlic powder

  • 1 teaspoon of onion powder

  • Pinch of red pepper flakes

  • 1 tablespoon of chickpea crumbs or breadcrumbs

  • 1 tablespoon or a few sprays of avocado oil


  • 1 (6 ounce) bag of baby spinach

  • ½ red onion, thinly sliced

  • 2 radishes, thinly sliced

  • 1 cup of grape tomatoes, sliced in half

  • 1 cob or ½ cup of fresh summer corn kernels

  • 1 hard-boiled egg, grated on top of assembled salad

  • ¼ cup of feta cheese (feel free to add more or less!)

Greek Yogurt “Ranch”

  • ¾ cup greek yogurt

  • Juice from half a juicy lemon

  • 1 tablespoon of freshly chopped dill

  • 1 tablespoon of chopped green onions

  • 1 tablespoon of onion powder

  • 1 tablespoon of garlic powder

  • Salt and pepper to taste


  1. Pat dry the chicken and season with salt and pepper. Cut the chicken into bite-sized cubes. If you leave the chicken in the freezer for 10 minutes it will be easier to cut.

  2. Lay out 2 shallow bowls on your counter. In the first bowl, whisk the eggs with a fork. In the second bowl, combine the almond flour, paprika, garlic powder, onion powder, a pinch of salt, and a pinch of red pepper flakes.

  3. In small batches, dip the chicken pieces into the egg mixture. Once coated, take a slotted spoon or fork to remove the chicken and place into the second bowl with flour and spice mixture. Repeat until each piece of chicken is coated.

  4. Plate coated chicken in your air fryer or on a parchment paper-lined baking sheet and top with chickpea crumbs or breadcrumbs. Be careful not to overcrowd, so depending on the size of your air fryer, you can cook the chicken in batches.

  5. Air Fryer Method: pour or spray avocado oil on your chicken and “fry” for 6 minutes at 380℉. Then flip and fry for 6 more minutes. The time may vary depending on the air fryer so keep an eye on it!

  6. Oven Method: You can bake in the oven on a sheet pan with parchment paper at 400℉ until cooked through, around 10 minutes. The chicken should read 155℉ on a meat thermometer.

  7. While the chicken is cooking, assemble the salad in your favorite salad bowl

  8. Mix all the salad dressing ingredients until combined. Add 1-2 tbsp of water to thin out if you want it runny like a dressing. You can make the dressing in advance and store it in the fridge until ready to use. Good in the fridge for up to 3 days.

9 views0 comments

Recent Posts

See All


bottom of page