Chicken Finger Salad Recipe
Hand-breaded chicken strips with an assortment of greens, chopped eggs, cheddar cheese, smoked bacon, tomatoes & croutons.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
Begin by preheating your oven to 400°F (200°C). Cut the chicken breasts into strips. Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Season the flour with salt and black pepper.
- 2
Bread the Chicken
Dredge each chicken strip first in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Ensure each strip is evenly coated. Place the breaded chicken strips on a baking sheet lined with parchment paper.
- 3
Bake the Chicken
Drizzle olive oil over the chicken strips and bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through. Flip the strips halfway through the baking time for even crispiness.
- 4
Prepare the Salad Base
While the chicken is baking, wash and dry the mixed greens. Chop the cooked bacon into small pieces and dice the tomatoes. In a large salad bowl, combine the mixed greens, diced tomatoes, crumbled bacon, and shredded cheddar cheese.
- 5
Add the Croutons and Dressing
Once the chicken strips are done baking, allow them to cool for a few minutes before slicing them into bite-sized pieces. Add the sliced chicken strips on top of the salad mixture. Top with croutons and drizzle ranch dressing over the salad.
- 6
Serve
Toss the salad gently to combine all ingredients. Serve immediately and enjoy your Chicken Finger Salad!