If you love Mendocino Farms’ famous Not So Fried Chicken Sandwich in salad form, this Copy-Cat Not So Fried Chicken Salad brings all the same bright flavors and satisfying crunch to your table. In this home version, shaved roasted chicken is topped with crisp, savory “Mendo Krispies” and finished with a tangy mustard-shallot vinaigrette and a drizzle of barbecue sauce. It’s a quick, weeknight-friendly salad that balances herbaceous, tangy, and crunchy elements for a truly addictive bite.
The key to the “Not So Fried” appeal is that the chicken is roasted and shaved rather than breaded and deep fried. To recreate that restaurant-style crunch at home, I make a simple, oven-baked topping—my version of the Mendo Krispies—using gluten-free panko, fresh parmesan, and a blend of herbs and seasonings. Spread thin and bake until golden, these Krispies add the satisfying texture of fried chicken without frying anything in oil.
Equally important is the mustard-shallot vinaigrette. It’s a bright, creamy-feeling dressing made by blending shallot, mustard, lemon, a splash of champagne vinegar, garlic, a touch of honey, and extra virgin olive oil. That dressing coats the greens and slaw, tying the salad together with tang and depth. A final drizzle of barbecue sauce on top adds a sweet-smoky contrast that elevates every forkful—choose your favorite BBQ sauce to finish the dish.
This salad is adaptable: use rotisserie chicken or leftover roasted chicken for speed, swap greens to whatever you have on hand, and make the Krispies gluten-free or regular depending on your pantry. It’s a great option for spring and summer when you want something lighter but still full of flavor and texture. Serve it for lunch, a casual dinner, or as a shareable dish at a potluck.
If you enjoy loaded, bright salads, try other favorite combinations like BBQ chicken skewer salads, Mexican-inspired chopped salads, or crunchy ramen noodle salads to vary textures and flavors throughout the week.
Copy-Cat Not So Fried Chicken Salad
Total time: 35 mins
Servings: 4
Ingredients
Mustard-Shallot Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup roughly chopped shallot
- 1 teaspoon Dijon mustard
- 1 teaspoon grainy Dijon mustard
- 1 teaspoon honey
- 1 clove garlic
- 1 tablespoon champagne vinegar
- 2 tablespoons lemon juice
For the Krispies (Crispy Topping)
- 1/2 cup gluten-free panko breadcrumbs (or regular panko)
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
For the Salad
- 6 cups spring greens
- 2 cups coleslaw mix
- 1 cup pickled red onions
- 1 cup halved cherry tomatoes
- 2 cups cooked, roughly chopped chicken (rotisserie works well)
- 4 tablespoons BBQ sauce, to drizzle
Instructions
- Preheat the oven to 375°F (190°C).
- Make the mustard-shallot vinaigrette: In a blender or with an immersion blender, combine the shallot, both mustards, honey, garlic, champagne vinegar, lemon juice, and olive oil. Blend until smooth. Taste and adjust salt or acidity as needed. Set aside.
- Prepare the Krispies: On a small baking sheet, mix the panko, grated Parmesan, thyme, parsley, garlic powder, salt, pepper, and olive oil until evenly combined. Spread in a single layer and bake 7–10 minutes, watching closely so the crumbs turn golden without burning. Remove and let cool slightly; they will crisp up more as they cool.
- Assemble the salad: In a large bowl, combine the spring greens, coleslaw mix, pickled red onions, and cherry tomatoes. Toss with the mustard-shallot vinaigrette until everything is lightly coated.
- Divide the dressed greens among four plates. Top each portion with roughly chopped chicken, then sprinkle over the Krispies for crunch. Finish with a drizzle of barbecue sauce and serve immediately.
Nutrition information is automatically calculated by many recipe tools and should be used as an approximation. Values will vary based on ingredient brands and portion sizes.
Tips, Variations & Storage
- Chicken shortcut: Use store-bought rotisserie chicken to save time; shred or roughly chop before topping the salad.
- Make-ahead: Prepare the Krispies and vinaigrette up to two days in advance and store separately. Assemble just before serving to keep the topping crunchy.
- Dietary swaps: Swap gluten-free panko for regular panko if gluten is not a concern. Use dairy-free Parmesan-style flakes for a dairy-free option, though texture and flavor will differ.
- Serving ideas: This salad makes a hearty lunch, light dinner, or a shareable option for weekend gatherings. Serve with warm crusty bread or grilled corn on the side for a fuller meal.
- Leftovers: Store components separately—greens and dressing apart from the chicken and Krispies—to preserve texture. Reheat leftover chicken gently and add fresh greens when ready to serve.
Additional Info
Author: Alex Snodgrass
Servings: 4
Love this recipe? Leave a comment with your tweaks or favorite BBQ sauce pairing!