How To Make Crispy Chicken Salad
The variety of textures and flavors in this crispy chicken salad is amazing. Plus, it comes with a 5-ingredient, sweet-savory honey barbecue dressing.
Prep:
7 mins
Cook:
18 mins
Total:
25 mins
Ingredients
For Chicken:
- 2 cup crispy chicken strips, store-bought and sliced
For Salad:
- 8 cup romaine , (2 hearts), chopped, (chopped into bite-sized pieces)
- 1 cup cherry tomatoes, halved
- 1 cup persian or english cucumber, thinly sliced
- ½ cup red onion, thinly sliced
- 1 large ripe avocados, (or 2 medium), thinly sliced or chopped
- ⅓ cup honey-roasted or plain toasted almonds, Optional:
For Honey Bbq Dressing:
- 2 tbsp bbq sauce, good-quality
- 2 tbsp honey
- ¼ cup regular full-fat mayo
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- fine sea salt
- freshly cracked pepper
Instructions
Chicken:
- Start by preparing chicken tenders according to package directions. Let cool to warm and then thinly slice.
Salad:
-
Chop the romaine, wash, and make sure it is thoroughly dried before adding to a large bowl (dressing won't adhere to wet lettuce).
-
Add halved cherry tomatoes, thinly sliced cucumbers, sliced red onions, and sliced avocado to the bowl or place on individual plates.
-
Add the sliced chicken on top. Drizzle with the dressing (see next step to prepare), toss to combine, and serve immediately.
Dressing:
- Whisk the ingredients for the dressing, along with a big pinch of salt and black pepper. Whisk until smooth. If not using immediately, transfer to a mason jar and refrigerate. (Leftovers stay good for 5-7 days).
Nutrition
- Sugar: 16g
- :
- Calcium: 94mg
- Calories: 464kcal
- Carbohydrates: 27g
- Cholesterol: 82mg
- Fat: 27g
- Fiber: 8g
- Iron: 3mg
- Monounsaturated Fat: 12g
- Polyunsaturated Fat: 9g
- Potassium: 1183mg
- Protein: 31g
- Saturated Fat: 4g
- Sodium: 376mg
- Trans Fat: 1g
- Vitamin A: 8538IU
- Vitamin C: 21mg
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