Chicken Tender & Strawberry Salad Recipe
Our original chicken tenders over a bed of crisp romaine and iceberg lettuce; topped with fresh strawberries, grapes, mandarin oranges, sliced almonds, bleu cheese crumbles and our balsamic vinaigrette.
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Ingredients
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Salad Base
Toppings
Chicken Tenders
Dressing
Method
Prepare the Chicken Tenders
- 1
Prepare Chicken
Preheat the oven to 400°F (200°C). Cut the chicken breast into strips to create tenders.
- 2
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the breaded chicken tenders and cook until golden brown, about 4-5 minutes per side. Transfer to a baking sheet and bake for an additional 10 minutes.
Prepare the Salad
- 4
Mix the Greens
In a large salad bowl, add the chopped romaine and iceberg lettuce. Toss to combine.
- 5
Add Toppings
Slice the strawberries and grapes. Add them to the salad along with mandarin oranges, sliced almonds, and bleu cheese crumbles.
Make the Dressing
- 6
Combine Ingredients
In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad
- 7
Combine Everything
Once the chicken tenders are cooked, slice them and place on top of the salad. Drizzle the balsamic vinaigrette over the top and toss gently to combine. Serve immediately.
