Description
A satisfying crunch-filled salad featuring golden crispy chicken tenders atop fresh greens, cherry tomatoes, and creamy avocado, all drizzled with homemade buttermilk ranch dressing. This salad transforms classic comfort food into a balanced meal!
Ingredients
- Chicken Tenders: 2-3 pieces (Frozen, cooked according to package directions). I love using Tyson chicken tenders for their crispy texture.
- Romaine Lettuce: 4 cups, chopped. Freshly chopped romaine gives that perfect crunch.
- Cherry Tomatoes: 1/2 cup, sliced in half. Look for vibrant, ripe tomatoes for optimal sweetness and flavor.
- Red Onion: 1/4 cup, diced. Sweet red onions work best for a milder flavor.
- Avocado: 1/2 medium, sliced. Ripe avocados are crucial; look for those that yield slightly when pressed.
- Corn: 1/3 cup (canned or thawed from frozen). Sweet corn adds a delightful pop of flavor.
- Cheddar Cheese: 1/3 cup, shredded. I prefer Tillamook for its rich taste.
- Plain Greek Yogurt: 1/2 cup for the ranch dressing base. Go for full-fat for extra creaminess.
- Mayonnaise: 2 tablespoons; I recommend Duke’s Mayonnaise for that robust flavor.
- Dried Dill: 1 teaspoon for a fresh herbal taste.
- Garlic Powder: 1/2 teaspoon, elevating the ranch dressing.
- Onion Powder: 1/2 teaspoon; it adds depth.
- Dried Parsley: 1/2 teaspoon to bring color and flavor.
- Salt and Pepper: to taste.
- Milk: 1-2 tablespoons (for consistency). Use whole milk for a richer dressing.
- Fresh Lemon Juice: 1 teaspoon for that zesty kick.
Instructions
Marinate Chicken: Soak tenders in buttermilk 30 mins (or overnight for extra tenderness).,Bread Chicken: Mix flour, panko, and spices. Dredge tenders, pressing coating firmly. Chill 15 mins.,Fry: Heat ½ inch oil to 350°F (175°C). Fry tenders 3-4 mins per side until golden. Drain on rack.,Make Dressing: Whisk all dressing ingredients. Chill 30 mins for flavors to meld.,Assemble: Toss greens with veggies. Slice chicken. Arrange over salad. Drizzle with ranch.,Finish: Garnish with parsley, dill, and bacon if using. Serve immediately.
Notes
Healthier Option: Air fry chicken at 400°F for 12 mins, flipping halfway,Make Ahead: Dressing keeps 1 week refrigerated,Shortcut: Use quality store-bought ranch if pressed for time,Gluten-Free: Substitute gluten-free flour and panko,Serving Tip: Keep dressing on side for leftovers
- Prep Time: 30 mins (+ marinating)
- Cook Time: 15 mins
- Category: Main Course Salad
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: ¼ recipe
- Calories: 580 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg