Quick Recipe Version (TL;DR)
This Styrian chicken salad, inspired by Austrian Backhendlsalat, combines crisp lettuce, warm golden chicken strips, toasted pumpkin seeds, and a tangy dressing made with dark, nutty pumpkin seed oil.
Quick Ingredients
- Chicken: 600 g boneless, skinless chicken breasts; 3/4 teaspoon fine sea salt; 1/4 teaspoon ground black pepper.
- Breading: 75 g all-purpose flour, 2 large eggs, 1 tablespoon water, and 120 g fine plain dry breadcrumbs.
- For frying: 240 ml (1 cup) sunflower oil.
- Salad: 250 g mixed butter lettuce and romaine, 200 g cucumber, 100 g radishes, and 40 g red onion.
- Topping: 40 g unsalted shelled pumpkin seeds.
- Dressing: 60 ml (4 tablespoons) Styrian pumpkin seed oil, 45 ml (3 tablespoons) apple cider vinegar, 1 tablespoon water, 2 teaspoons Dijon mustard, 1 teaspoon honey, 1/4 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper.
Do This
- 1. Heat the oven to 95°C (200°F). Wash and thoroughly dry the lettuce; slice the cucumber, radishes, and onion.
- 2. Whisk together all the dressing ingredients. Toast the pumpkin seeds in a dry skillet over medium heat for 3 minutes, then set aside.
- 3. Pound the chicken to 1.5 cm (5/8 inch) thick, cut into strips, and season. Coat in flour, then eggs beaten with 1 tablespoon water, then breadcrumbs.
- 4. Heat the sunflower oil to 175°C (350°F). Fry the chicken in 2 batches for 6–7 minutes per batch, turning halfway, until golden and the centers reach 74°C (165°F).
- 5. Drain the chicken on a wire rack. Keep the first batch warm in the oven while frying the second; let the final batch drain for 2 minutes.
- 6. Toss the salad vegetables with half the dressing. Divide among 4 plates, add the warm chicken and pumpkin seeds, and spoon the remaining dressing mainly over the greens.
Why You’ll Love This Recipe
- A satisfying contrast: Warm, crunchy chicken meets cool, crisp lettuce and fresh vegetables.
- A distinctive Austrian flavor: Styrian pumpkin seed oil brings a deep, toasted nuttiness to the tangy dressing.
- A complete meal: Generous portions of chicken turn a fresh salad into a filling lunch or dinner.
- Easy to organize: Prepare the vegetables and dressing first, then fry the chicken just before serving.
Grocery List
- Produce: 250 g mixed butter lettuce and romaine, 200 g cucumber, 100 g radishes, and 40 g red onion.
- Meat & Eggs: 600 g boneless, skinless chicken breasts and 2 large eggs.
- Dairy: None required.
- Pantry: All-purpose flour, fine plain dry breadcrumbs, sunflower oil, Styrian pumpkin seed oil, unsalted shelled pumpkin seeds, apple cider vinegar, Dijon mustard, honey, fine sea salt, and ground black pepper.
Full Ingredients
For the Chicken
- 600 g (about 1 1/3 pounds) boneless, skinless chicken breasts
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 75 g all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 120 g fine plain dry breadcrumbs, preferably made from white bread
- 240 ml (1 cup) sunflower oil, for shallow-frying
For the Salad
- 250 g mixed butter lettuce and romaine, washed, thoroughly dried, and torn into bite-size pieces
- 200 g cucumber, halved lengthwise and thinly sliced
- 100 g radishes, trimmed and thinly sliced
- 40 g red onion, very thinly sliced
- 40 g unsalted shelled pumpkin seeds
For the Pumpkin-Seed-Oil Dressing
- 60 ml (4 tablespoons) Styrian pumpkin seed oil
- 45 ml (3 tablespoons) apple cider vinegar
- 1 tablespoon water
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Step-by-Step Instructions
Step 1: Prepare the vegetables and warming oven
Heat the oven to 95°C (200°F). Place a wire rack over a rimmed baking sheet; this will keep the first batch of chicken crisp while the second batch cooks.
Wash the lettuce and dry it thoroughly in a salad spinner or with clean kitchen towels. Tear it into bite-size pieces and place it in a large bowl. Add the sliced cucumber, radishes, and red onion. Refrigerate the undressed vegetables while you prepare the chicken.
Step 2: Whisk the tangy pumpkin seed dressing
In a small bowl, whisk together the apple cider vinegar, water, Dijon mustard, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in the pumpkin seed oil until the dressing looks evenly blended. It will be dark green-brown and slightly glossy.
Set aside and whisk again just before serving. Keep the pumpkin seed oil out of the frying pan: its rich, nutty flavor is best enjoyed in the unheated dressing.
Step 3: Cut and bread the chicken
Place the chicken breasts between two sheets of parchment paper or inside a food-safe bag. Gently pound the thickest areas until the meat is an even 1.5 cm (5/8 inch) thick. Cut into strips approximately 2 cm (3/4 inch) wide and 6–8 cm (2 1/2–3 inches) long. Pat dry, then season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Set up three shallow dishes: flour in the first, eggs beaten with 1 tablespoon water in the second, and breadcrumbs in the third. Coat each strip lightly in flour and shake off the excess. Dip into the egg, let the excess drip off, then coat all over with breadcrumbs, pressing gently so they adhere. Arrange on a clean plate in a single layer.
Wash your hands and clean any surfaces that touched raw chicken before returning to the salad ingredients. Discard leftover breading ingredients that have contacted raw chicken.
Step 4: Toast the seeds and heat the frying oil
Place the pumpkin seeds in a dry 28 cm (11-inch) heavy skillet over medium heat. Toast for 3 minutes, stirring frequently, until fragrant and beginning to pop. Transfer immediately to a small bowl.
Add the sunflower oil to the skillet and heat over medium-high heat to 175°C (350°F), checking with a suitable frying thermometer. The oil should form a shallow layer approximately 4 mm (1/6 inch) deep.
Step 5: Fry the chicken until golden and cooked through
Carefully lower half the chicken strips into the hot oil, leaving space between them. Fry for 6–7 minutes total, turning halfway through, until golden brown on both sides. Adjust the heat as needed to keep the oil close to 175°C (350°F).
Check the thickest strip with an instant-read thermometer inserted sideways into its center: the chicken must reach 74°C (165°F). Color alone is not a reliable doneness check. If necessary, continue cooking until that temperature is reached.
Step 6: Drain and keep the crust crisp
Transfer the first batch to the prepared wire rack and place it in the warm oven, uncovered. Let the oil return to 175°C (350°F), then fry the remaining chicken for 6–7 minutes, again checking for a center temperature of 74°C (165°F).
Transfer the second batch to the rack and let it drain for 2 minutes. Avoid stacking the strips or covering them, as trapped steam softens the breadcrumb coating.
Step 7: Dress, assemble, and serve immediately
Whisk the dressing again. Toss the chilled lettuce, cucumber, radishes, and onion with half the dressing, then divide among 4 plates.
Arrange the warm chicken strips over the salad and scatter the toasted pumpkin seeds over everything. Spoon the remaining dressing mainly onto the greens and around the chicken, leaving much of the golden crust exposed. Serve immediately for the best contrast of cool vegetables and warm, crisp chicken.
Pro Tips
- Choose the right oil: Look for Styrian pumpkin seed oil, often labeled Steirisches Kürbiskernöl. It is dark, aromatic, and made from roasted pumpkin seeds—not a neutral cooking oil.
- Dry lettuce makes a better salad: Water clinging to the leaves dilutes the dressing and encourages sogginess.
- Keep the chicken evenly thick: Consistent thickness helps the strips cook through before the crumbs become too dark.
- Give the chicken room: Crowding the skillet drops the oil temperature and can make the coating greasy.
- Dress at the last moment: Toss only when the chicken is ready, and avoid soaking the breaded strips in dressing.
Variations
- Turkey version: Replace the chicken with 600 g turkey breast cut into the same size strips. Cook to an internal temperature of 74°C (165°F).
- Gluten-free version: Use 75 g gluten-free all-purpose flour and 120 g fine gluten-free breadcrumbs. Check the mustard label if needed.
- Potato-and-lettuce version: Boil 300 g small waxy potatoes in water for 15–20 minutes, until tender. Drain, cool until just warm, slice, and add to the salad before dressing.
Storage & Make-Ahead
Prepare ahead: Wash and dry the lettuce and slice the vegetables up to 2 days ahead. Refrigerate separately in covered containers, keeping the lettuce with a clean paper towel to absorb excess moisture. Make the dressing up to 3 days ahead and refrigerate in a sealed jar. Let it stand at room temperature for 15 minutes, then shake or whisk before using. Toast the pumpkin seeds up to 3 days ahead; cool completely and store airtight at room temperature.
Store leftovers separately: Refrigerate cooked chicken within 2 hours of cooking, or within 1 hour if the ambient temperature exceeds 32°C (90°F). Keep in a shallow, covered container at 4°C (40°F) or below for 3–4 days. Undressed salad keeps better than dressed salad; enjoy dressed leftovers within 1 day for the best texture.
Reheat: Place the chicken on a wire rack over a baking sheet and heat in a 200°C (400°F) oven for approximately 10–12 minutes, until its center reaches 74°C (165°F). Serve over freshly dressed greens. Microwaving is safe when the same internal temperature is reached, but it softens the crust.
Nutrition (per serving)
Calories: 760 kcal | Carbs: 45g | Protein: 48g | Fat: 41g | Saturated Fat: 7g | Fiber: 5g | Sugar: 9g | Sodium: 980mg | Cholesterol: 200mg
Estimated for one-quarter of the recipe, including all the dressing and breading ingredients and approximately 60 ml of frying oil absorbed across the full batch. Actual values vary with coating leftovers, oil absorption, and ingredient brands.
