Community recipe
Crispy Ranch Chicken and Cornbread Wedge Salad
A crowd-pleasing wedge salad gets dinner-worthy crunch from warm, oven-crisp ranch chicken and sweet cornbread croutons. Juicy tomatoes, cool iceberg, and a tangy buttermilk dressing make every bite crisp, creamy, and bright. Serves 4 as a hearty main-course salad.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 8 oz cornbreads, cut into ¾-inch cubes
- 1 tbsp olive oil
- 0.25 tsp fine salt
- 1 lb chicken breast, boneless and skinless
- 0.5 cup panko breadcrumb
- 1.5 tsp dried ranch seasonings
- 0.5 tsp paprika
- 0.25 tsp black pepper
- 1 egg
- 1 tbsp water
- 0.5 cup buttermilk
- 0.25 cup mayonnaise
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp chive, finely chopped
- 0.25 tsp fine salt
- 0.13 tsp black pepper
- 1 iceberg lettuce, large; outer leaves removed and cut into four wedges
- 1 cup cherry tomato, halved
- 2 scallions, thinly sliced
Make it
Instructions
- 01
Heat the oven and prepare the pans
Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and set a wire rack on it if available; lightly coat the rack or parchment with a thin film of oil. Set out a second small baking sheet for the cornbread cubes. Wash and dry the produce, and set out three shallow bowls, a cutting board, a sharp knife, and an instant-read thermometer. | Why: Setting up the oven and pans first lets the chicken crisp while the croutons toast.
- 02
Cube and season the cornbread
Cut 8 oz cornbread into ¾-inch cubes and spread them on the small baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with ¼ tsp fine salt, and toss gently to coat. Bake on the oven’s upper rack for 10–12 minutes, turning once, until golden on the edges and dry-crisp outside. Transfer to a plate to cool. | Why: Drying the cubes in the oven gives the salad a crisp, buttery-textured crunch.
- 03
Coat and bake the chicken
While the cubes toast, cut 1 lb boneless skinless chicken breast into bite-size pieces, about 1 inch. In one shallow bowl, mix ½ cup plain panko breadcrumbs, 1½ tsp dried ranch seasoning, ½ tsp paprika, and ¼ tsp black pepper. In a second bowl, beat 1 large egg with 1 tbsp water until smooth. Dip each chicken piece in the egg mixture, then press it into the crumb mixture so it is coated on all sides; arrange in a single layer on the prepared rack or lined pan. Bake at 425°F (220°C) for 12–16 minutes, turning once halfway, until deeply golden and the thickest pieces reach 165°F (74°C). Rest for 3 minutes. | Why: A light egg-and-crumb coating becomes crisp in the hot oven, while the thermometer confirms safe doneness.
- 04
Mix the tangy ranch dressing
In a clean bowl, whisk ½ cup buttermilk, ¼ cup mayonnaise, 1 tbsp fresh lemon juice, 1 tbsp finely chopped fresh chives, ¼ tsp fine salt, and ⅛ tsp black pepper until smooth. Taste and adjust only with a little more salt or pepper if needed. Refrigerate while preparing the salad. | Why: Chilling briefly lets the herbs and ranch seasoning flavors meld into the creamy dressing.
- 05
Prepare the salad vegetables
Remove any wilted outer leaves from 1 large head iceberg lettuce, cut it into four wedges through the core, and pat the cut sides dry. Halve 1 cup cherry tomatoes. Thinly slice 2 scallions. Arrange the wedges cut-side up on four plates and scatter the tomatoes and scallions around them. | Why: Dry lettuce keeps the dressing creamy rather than watery, and the wedges make a crisp, sturdy base.
- 06
Dress and serve while the chicken is crisp
Drizzle the chilled dressing over the lettuce wedges and tomatoes. Divide the rested chicken pieces and cooled cornbread cubes among the plates, adding them just before serving so they stay crunchy. Serve immediately, with any remaining dressing at the table. | Why: Adding the warm chicken and croutons at the last moment preserves their contrast with the cool, crisp salad.
