My trick to getting my picky kids to eat lettuce and veggies? I add some crispy breaded chicken strips to a salad, and suddenly they’re all ears! It makes me a little more excited to eat a salad too, especially with my honey mustard dressing on top.
What’s in this Breaded Chicken Salad Recipe?
Chicken Strips: Use fresh or frozen breaded chicken strips for convenience– just pop them in the oven to bake! Lettuce: You can use romaine, iceberg, green leaf, or red leaf lettuce. Cucumber: This adds a super fresh twist to the salad. Cherry Tomatoes: These add a bright and slightly sweet flavor. Red Onion: Red onion adds a bit of bite, which balances out the other ingredients nicely. Avocados: Avocado slices add a creamy texture into the mix. Honey Mustard Dressing: My homemade dressing is a combination of real honey, Dijon mustard, mayo, apple cider vinegar, salt, olive oil, and garlic. For convenience, you can just use a bottle of store-bought dressing.
Variations to Try
I love using breaded chicken strips to make this salad quick, easy, and crunchy. But you can swap in a non-breaded or skinless chicken tender instead. Or if you want to make something fresh, grilled chicken strips work too.
How to Store
For best results, store components of this crispy chicken salad separately.
The baked chicken tenders will keep for up to 3 days in an airtight container in the refrigerator. The chopped salad components will keep for up to 3 days in an airtight container in the refrigerator. The dressing will keep for up to 1 week in an airtight container in the refrigerator.
How to Make Crispy Chicken Salad Step by Step
Bake the Chicken Strips: Arrange 1 pound of breaded chicken strips on a baking sheet, and cook according to the package directions, about 20 minutes. Once they’re cool enough to handle, slice them into bite-sized pieces. Make the Salad Dressing: In a small bowl, whisk together ¼ cup of honey, 3 tablespoons of Dijon mustard, 3 tablespoons of mayonnaise, ¼ cup of apple cider vinegar, 1½ teaspoons of kosher salt, ¼ cup of olive oil, and 1 clove of minced garlic. Toss the Salad Ingredients: In a large bowl, combine 6-8 cups of chopped romaine lettuce, 1 cup of chopped cucumber, 1 cup of halved cherry tomatoes, and ½ cup of sliced red onion. Add the Avocado: Add 2 sliced avocados to the salad bowl. Finish: Divide the salad between bowls, and top each with the breaded chicken strips and honey mustard dressing to serve.
