This cornflake chicken salad is quick, crunchy, and perfect for lunch. It comes together in just 30 minutes. The chicken bakes while the salad gets tossed, making timing easy. It feels filling without being heavy. Plus, it works beautifully for both weekday lunches and relaxed weekends.
The real magic is the cornflake coating. It bakes into a golden, crispy crust that stays light. Paired with tender chicken, it delivers serious texture. The creamy dressing brings everything together with tang and freshness. It tastes nostalgic, yet grown up, like a childhood favorite served on a café plate.
This recipe actually brings back memories of cooking with kids. Cornflakes were always involved. They were fun, crunchy, and easy to work with. That same playful energy still shines here. However, this version feels more refined and balanced. The chicken stays juicy inside, while the coating adds crunch without frying.
Meanwhile, the salad keeps things fresh and bright. Crisp lettuce and cool cucumber add contrast. The dressing is creamy but not heavy. Sour cream and buttermilk give it body, while Dijon and vinegar sharpen the flavor. Fresh tarragon adds a subtle herby note that feels special. Chives finish everything with a mild onion bite.
Because everything bakes instead of fries, the meal feels lighter. It also makes cleanup easier. You can prep the salad components ahead if needed. Then simply bake the chicken and assemble. As a result, lunch feels intentional without extra effort.
This is the kind of recipe that fits real life. It works for a solo lunch at home. It also plates beautifully for guests. Slice the chicken just before serving so it stays juicy. Spoon extra dressing over the top if you love a saucy bite.
Overall, this cornflake chicken salad hits all the right notes. Crunchy, creamy, fresh, and comforting. It proves cereal still belongs in grown up cooking. Once you try it, it may just become your new lunch favorite.
Cornflake Chicken Salad
Equipment
- Sharp knife
- Serving Platter
- Baking Sheet
Ingredients
- 4 boneless skinless chicken breasts
- 4 cups cornflakes lightly crushed (960 ml)
- 1/2 cup buttermilk divided (120 ml)
- 1/4 cup sour cream 60 ml
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Green lettuce leaves
- 1 English cucumber seeds removed, cut into matchsticks
- 2 tablespoons fresh chives chopped
- 1 tablespoon fresh tarragon chopped
- 1/2 teaspoon cayenne pepper
- Salt and pepper
Instructions
- Preheat the oven to 400ºF / 200ºC degrees and line a baking sheet with foil.
- Place crushed cornflakes into a bowl.
- Brush the chicken breasts with 1/4 cup of buttermilk then season on both sides with the cayenne and salt and pepper.
- Drop into the cornflakes and press to ensure that the cornflakes stick well to all sides.
- Lay onto the baking sheet and bake for around 20 minutes until golden and crispy and cooked through (internal temperature should reach 165F).
- In the meantime, mix together the sour cream, remaining 1/4 cup of buttermilk, vinegar and mustard and season with salt and pepper. Stir in the chopped tarragon.
- Add in the lettuce and cucumber and toss to coat.
- Lay the salad onto large plates. Slice the chicken and place on top of the salad then sprinkle with the chopped fresh chives.
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