Chicken and Biscuit Salad

Protein Type



  • 4-5 Breaded Savory Strips 2 oz
  • 4 Buttermilk Biscuits, Cut into 1½” Cubes
  • ½ cup Olive Oil, Divided
  • 1 tsp Italian Seasoning
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Stone-Ground Dijon Mustard
  • 2 tsp Honey
  • 1 tsp Kosher Salt
  • 1 Small Clove Garlic, Grated
  • 1 Can Black-Eyed Peas, Rinsed and Drained, 15.5 oz
  • 1 pint Cherry Tomatoes, Halved
  • 1 cup Orange Bell Pepper, Diced
  • ½ cup Red Onion, Sliced
  • Basil Buttermilk Dressing
  • ¼ cup Basil, Fresh, Chopped
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Preheat oven to 375°F. In a large bowl, stir together biscuit cubes, 2 tablespoons oil, and Italian seasoning until well combined; spread into an even layer on prepared baking sheet. Bake until toasted and lightly golden, 10 to 15 minutes, stirring occasionally. 

In a large bowl, whisk together vinegar, mustard, honey, salt, garlic, pepper, and remaining ¼ cup oil. Fold in peas, tomatoes, bell pepper, and onion, tossing until well combined. Let stand at room temperature for at least 30 minutes, stirring occasionally. Just before serving, stir in toasted biscuits. Top with fresh basil and basil buttermilk dressing. Serve and enjoy!

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