Weekender Salad


  • 3 cups gluten-free flour
  • 1 ounce light chili powder, or to taste
  • Salt and pepper, as needed
  • 1 1⁄2 pounds chicken breast, trimmed into 2-inch strips
  • 2 cups buttermilk
  • 1⁄2 gallon vegetable oil
  • 16 cups mixed field greens
  • 1 cup bacon, cooked and chopped
  • 1 cup carrots, julienned
  • 1⁄2 cup tomatoes, diced small
  • 1⁄2 cup green onions, chopped small
  • 8 ounces ranch dressing, your recipe


Season gluten-free flour with chili powder, salt and pepper; set aside. Soak chicken strips in buttermilk and dredge in seasoned flour. Fry breaded chicken strips in vegetable oil at 350 F for 5 minutes or until done. Chop cooked chicken strips. 

Divide field greens into four bowls. Top salads with equal parts chicken, bacon and vegetables. Serve with ranch dressing. Makes 4 servings. 

Weekender Salad, Co-founder and Chef Tom Dynan, Unleavened Fresh Kitchen, Dallas and Southlake, Texas