This crispy chicken with avocado cucumber salad is everything! Thin and crispy chicken cutlets, topped with a refreshing cucumber avocado salad with tons of fresh herbs. Add some herb aioli for an extra punch!
Who needs a new favorite?!
This crispy chicken is topped with an herby avocado and cucumber salad, drizzled with an herb aioli and is such a fabulous meal that I can’t even handle it!
You are going to LOVE it.
Can I just tell you how delicious this is?!
Super thin pieces of chicken, coated in the crispiest crunchiest breading. Cooked until tender and juicy.
Huge chunks of avocado.
Thinly sliced (super refreshing!) cucumber.
Fresh basil, mint, parsley and cilantro.
A little herb aioli for an extra punch.
Oh my gosh, yes please.
The idea for these chicken cutlets came from one of our local restaurants. They have a chicken cutlet dish with a big avocado cucumber salad on top – and it’s so vibrant, bright and refreshing.
The juxtaposition of the hot, crunchy chicken topped with a creamy, cold salad with tons of fresh herbs is amazing.
It works so well together!
I craved it for days after first trying it.
When we order this dish, it’s served just like this. A big old piece of crispy chicken topped with a ton of salad. It’s light but satisfying and while I don’t leave hungry, I think you could add on an extra side if you wish!
You could always make a batch of my cheesy baked rice, smashed potatoes or even some biscuits if you want to go crazy.
The other delicious part of this dish? The aioli that is smeared on the plate or even drizzled on top. It adds another creamy addition that makes the dish taste special. Almost too special – like it’s too good to eat on a weeknight!
Those are the best kind. Because it’s also fairly easy.
Make the aioli. Toss the cucumber and avocado salad together. Bread and fry the crispy chicken.
Throw it on a plate and enjoy!
Love love love.
Crispy Chicken with Avocado Cucumber Salad
Crispy Chicken with Cucumber Salad
This crispy chicken with avocado cucumber salad is everything! Thin and crispy chicken cutlets, topped with a refreshing cucumber avocado salad with tons of fresh herbs. Add some herb aioli for an extra punch!
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Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices – ones you can almost see through! I get 3 to 5 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
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Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
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Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time – if it seems to be too hot, make sure to lower it!
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Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
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Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
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In a large bowl, combine the avocado and cucumbers. Season all over with salt and pepper. Drizzle with 3 tablespoons olive oil and the fresh lemon juice. Throw in the fresh mint, chives, basil and cilantro.
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Once the chicken is finished, serve it on a plate and top with a heaping scoop of the cucumber salad. Drizzle on the herb aioli or dollop it on the plate.
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Enjoy!
The crunch!
