My crispy chicken tender salad is a crave-worthy lunch idea that’s ready in just 30 minutes! I throw together a fresh green salad with tomatoes, onions, and avocado, top it off with bites of breaded chicken strips, then cover the whole thing in my homemade honey mustard dressing. It’s better than any fast food or restaurant option!
Breaded Chicken Strip Salad with Honey Mustard Dressing
I’m no stranger to a drive-thru breaded chicken salad. Unfortunately, those little bites of crispy, juicy chicken are just about the only good part. But adding fried chicken tenders into the mix is how I convince my kids (and myself) to eat a salad for lunch. So I figured I could at least create my own version at home that actually tastes amazing, while still being quick and convenient.
When I’m in a rush, I use frozen chicken tenders that have already been breaded and cooked. I just pop them in the oven or air fryer, and they’re ready to eat! To balance things out, I use the homemade dressing from my honey mustard chicken salad to add a uniquely delicious element. I love this salad, and my kids eat it without complaint, so I know it’s a winner all around!
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Crispy Chicken Tender Salad Recipe
Ingredients
For the Salad:
- 1 pound breaded chicken tenders (fresh or frozen*)
- 1 head romaine lettuce (chopped; about 6-8 cups**)
- 1 cup cucumber (chopped)
- 1 cup halved cherry tomatoes
- ½ cup sliced red onion
- 2 avocados (sliced)
For the Honey Mustard Dressing:***
- ¼ cup honey
- 3 tablespoons Dijon mustard
- 3 tablespoons mayonnaise
- ¼ cup apple cider vinegar
- 1½ teaspoons kosher salt
- ¼ cup olive oil
- 1 clove garlic (finely minced)
Instructions
- Bake the chicken strips according to the package directions, about 20 minutes. Once they are cool enough to handle, slice them into bite-sized pieces. If using fresh or leftover chicken tenders, reheat them or enjoy cold.1 pound breaded chicken tenders
- In a small bowl, whisk together all of the dressing ingredients until creamy.¼ cup honey, 3 tablespoons Dijon mustard, 3 tablespoons mayonnaise, ¼ cup apple cider vinegar, 1½ teaspoons kosher salt, ¼ cup olive oil, 1 clove garlic
- In a large bowl, toss to combine the lettuce, cucumber, tomatoes, red onion, and avocado.1 head romaine lettuce, 1 cup cucumber, 1 cup halved cherry tomatoes, ½ cup sliced red onion, 2 avocados
- Divide the salad between bowls and top with breaded chicken and dressing.
Notes
- Let the crispy chicken tenders cool for a few minutes before slicing so steam doesn’t soften the coating.
- If the dressing tastes too tangy, add 1-2 tablespoons extra honey. If it’s too thick, thin with a splash of water or olive oil.
- Dry the lettuce well before assembling to prevent watery salad.
- Slice the avocado right before serving. If prepping ahead, toss lightly with lemon juice to slow browning.
- Feel free to mix up the chopped veggies to suit your tastes. I like adding peppers, carrots, and corn. You can also add croutons or nuts to up the crunch factor!
- Add chicken on top, not tossed in, to avoid sogginess.
- Serve dressing on the side if making ahead or packing leftovers.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Top this Salad with Any Chicken Tenders!
- Using pre-made breaded chicken tenders speeds up the process, so you can just heat, chop, and top your salad. Frozen strips works great!
- I’ve also used air-fried chicken tenders for a fresher, lighter option that still adds all the crisp and crunch to my salad.
- If you want to skip the fried and store-bought options, my Instant Pot chicken tenders are ready fast, super juicy, and healthy.
Homemade Honey Mustard Dressing
Honey mustard dressing is the perfect pairing for this crispy chicken salad. My homemade salad dressing tastes a whole lot like my favorite fast-food dipping sauce, and it convinces my kids to gobble up every last bite of their greens. I make it with honey, Dijon mustard, mayonnaise, apple cider vinegar, salt, olive oil, and garlic. It’s sweet, savory, and perfectly tangy! For convenience, you can simply swap it for a bottled dressing of your choosing.
How to Store
For best results, store components of this crispy chicken salad separately, and assemble fresh.
- Store cooked chicken tenders in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
- Store chopped lettuce and veggies in separate containers, in the fridge for 2-3 days.
- Store homemade dressing in a sealed jar or airtight container, in the fridge for up to 1 week. It will likely separate the longer it sits, so give it a good stir when ready to use.
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