Salad is one of my favorite foods EVER. I know it sounds weird, but it’s so easy to pack in a ton of delicious ingredients and flavors into one meal and they always leave me feeling sooo satisfied.
Obviously it can’t just be any salad though! This one is super special because it’s topped with crispy chicken tenders, which should honestly be a mandatory salad ingredient. Just as important as lettuce in my book. Here’s how to make this beauty!
Crispy Chicken Salad
- 3 cups romaine lettuce chopped
- 2 cups arugula
- 1/2 cup cherry tomatoes halved
- 1 avocado cubed
- 1/2 cucumber sliced
- 1/4 cup green onion chopped
- 3 tbsp red onion diced
- 1/4 cup grated Parmesan cheese
- 1/2 cup croutons I used the spicy mochi rice nuggets from Trader Joe’s
- 1 lemon juiced
- Kosher salt & pepper to taste
- Dressing of choice to taste I used Primal Kitchen Foods ranch
Oven-Baked Crispy Chicken:
- 1 lb chicken tenders
- 2 eggs beaten
- 1/2 cup flour
- 1 cup breadcrumbs
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Place the flour, eggs and breadcrumbs + spices in 3 separate shallow bowls.
Coat each chicken tender in flour, then egg, then the breadcrumb mixture then place on the baking sheet.
Bake for about 20 minutes or until cooked through and crispy. You can also pan fry these!
In a large bowl, combine all salad ingredients. Top with your crispy chicken and enjoy!