Southwest Chicken Salad Recipe
crispy fried chicken tender strips, jalapeños, cucumbers, tomatoes, red onions, sweet corn, avocado & sharp cheddar cheese atop mixed greens and crispy fresh baked tortillas with our creamy buttermilk ranch dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crispy Fried Chicken Tenders
Salad Vegetables & Toppings
Creamy Buttermilk Ranch Dressing
Method
Crispy Fried Chicken Tenders
- 1
Marinate
Trim chicken strips to even thickness. In a shallow bowl combine 3 tablespoons buttermilk and optional 1 teaspoon hot sauce. Add the chicken, toss to coat, and let sit while you prepare the dredge (10–15 minutes).
- 2
Prepare dredge
In a separate shallow dish whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper.
- 3
Coat the chicken
Working one piece at a time, shake off excess buttermilk, dredge each chicken strip thoroughly in the seasoned flour mixture, pressing to adhere. Place coated strips on a wire rack and let rest 5 minutes to help the coating set.
- 4
Fry
Heat about 1 cup vegetable oil in a skillet over medium-high heat to reach 350°F (if you have a thermometer). Add chicken in a single layer (do not overcrowd) and fry 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F. Transfer to a paper towel–lined tray or wire rack to drain and keep warm.
Creamy Buttermilk Ranch Dressing
- 5
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk and 2 tablespoons sour cream until smooth. Stir in 1 teaspoon lemon juice or white vinegar, 1/2 teaspoon minced garlic, 1 tablespoon chopped chives, 1 tablespoon chopped parsley and 1/4 teaspoon dried dill. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Adjust thickness with a splash more buttermilk if needed. Chill in fridge for 10 minutes to let flavors meld.
Salad Assembly & Finish
- 6
Crisp the tortilla wedges: If your fresh baked tortillas aren't already crisp, brush each wedge lightly with oil and bake at 375°F for 6–8 minutes or until golden and crisp.
- 7
Prepare vegetables: In a large bowl combine 6 cups mixed salad greens, 1/2 sliced cucumber, 1 diced roma tomato, 1/4 thinly sliced red onion, 2 tablespoons jalapeño slices, 1/2 cup sweet corn and 1 diced avocado. Toss gently to combine.
- 8
Plate the salad: Divide the tossed greens and vegetables among 2 plates or bowls. Arrange the crispy fried chicken tenders on top (slice into bite-sized strips if desired). Sprinkle 1/2 cup grated sharp cheddar cheese and 2 tablespoons chopped cilantro over each salad. Tuck 2 crispy tortilla wedges into each plate.
- 9
Dress and serve: Drizzle desired amount of the creamy buttermilk ranch dressing over each salad or serve on the side. Serve immediately while chicken and tortillas are still warm.