Crispy Chicken Tender Salad Recipe

5 from 2 votes

My crispy chicken tender salad recipe is quick and easy to make with breaded chicken strips and a homemade honey mustard dressing!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Salad

Cuisine: American

Servings: salads

Calories: 862kcal

Author: Becky Hardin

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.

Video

Notes

*Store-bought frozen tenders are easiest, but leftover homemade chicken tenders work too.

**Romaine stays crisp longer than spring mix for hearty salads.

***You can use store-bought honey mustard dressing instead of making your own. This salad is also delicious with other store-bought salad dressings like ranch, a vinaigrette, or honey bbq.

Tips:

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.

Storage: Store crispy chicken salad in an airtight container in the refrigerator for up to 1 day. Store components separately in the refrigerator for up to 3 days.

Nutrition