This crispy chicken with avocado cucumber salad is a must-try. Thin, ultra-crispy chicken cutlets are topped with a bright, herb-filled cucumber and avocado salad, finished with a punchy herb aioli.
Ready for a new favorite?
This dish pairs the crunch of fried cutlets with the cool creaminess of avocado and cucumber, and a bounty of fresh herbs—think basil, mint, parsley and cilantro. A smear or drizzle of herb aioli adds an extra layer of flavor that makes the whole plate feel special.
Thin chicken slices are the key: they crisp beautifully while staying tender and juicy. Big chunks of avocado and thinly sliced cucumbers give the salad a refreshing contrast, and the fresh herbs make it vibrant and bright.
The idea for this comes from a local restaurant that serves a crispy cutlet topped with a large avocado-cucumber herb salad. I loved how the hot, crunchy chicken paired with the cool, creamy salad and wanted to recreate it at home.
When plated, the chicken gets a generous scoop of salad on top. It’s light but satisfying—perfect for a weeknight dinner that feels elevated. If you want to round it out, pair it with a simple side like rice, potatoes, or biscuits.
The herb aioli is an extra-special touch. Spread a little on the plate or drizzle it over the salad and chicken for a creamy, bright finish. The recipe is straightforward: combine the aioli, toss the salad, bread and fry the chicken, then assemble.
Make the aioli ahead if you like, prep the salad, then cook the chicken just before serving. The final result is crunchy, fresh, herby, and deeply satisfying.
Crispy Chicken with Avocado Cucumber Salad
Crispy Chicken with Cucumber Salad
Ingredients
Crispy chicken
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 5 to 6 tablespoons olive oil
- 4 mini cucumbers
- 2 avocados, chopped
- 1 lemon, juiced
- ¾ cup fresh herbs (mint, cilantro, basil, chives, parsley)
Herb aioli
- ½ cup mayonnaise
- 4 garlic cloves, minced
- 1 lemon, juiced
- 2 green onions, thinly sliced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh mint
Instructions
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Slice the chicken breasts lengthwise into very thin cutlets. Season both sides with salt and pepper and set aside on a paper towel–lined sheet.
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Put the beaten eggs in a shallow bowl. In a separate plate, combine breadcrumbs and parmesan.
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Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Adjust heat as needed while cooking.
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Dip each cutlet into the egg, then press into the breadcrumb mixture to coat evenly.
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Fry 2 to 3 pieces at a time until deeply golden, about 3 to 4 minutes per side. Ensure the internal temperature reaches 165°F if uncertain. Transfer to the paper towel–lined sheet and repeat.
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In a large bowl, toss together avocados and thinly sliced cucumbers. Season with salt and pepper, drizzle with 3 tablespoons olive oil and the lemon juice, then fold in the chopped herbs.
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Serve the crispy chicken topped with a generous scoop of the avocado-cucumber salad and a drizzle or dollop of herb aioli.
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Enjoy.
Herb aioli
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Whisk mayonnaise, minced garlic, lemon juice, green onions and chopped herbs until smooth. Make ahead and refrigerate if desired.
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The crunch!