Chicken Tender Salad Recipe
Make Chicken Tender Salad Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Breading
Salad Base
Dressing
Method
Marinating & Breading
- 1
Marinate chicken
In a bowl, whisk buttermilk with paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Add chicken tenders, coating well. Cover and refrigerate for 20-30 minutes (or up to 2 hours) to tenderize.
- 2
Prepare breadcrumb coating
In a shallow dish, combine panko breadcrumbs and grated Parmesan cheese with a pinch of salt.
- 3
Bread the chicken
Remove each tender from the marinade, letting excess drip off. Dredge in the breadcrumb mixture, pressing gently to adhere on all sides.
- 4
Bake the chicken
Preheat oven to 425°F (220°C). Arrange breaded tenders on a parchment-lined baking sheet. Brush or spray lightly with olive oil. Bake 15-18 minutes, turning once, until golden and internal temperature reaches 165°F (74°C).
Salad Prep
- 5
Prepare vegetables
Wash and dry greens. Tear greens into bite-sized pieces. Slice cucumber, halve cherry tomatoes, dice avocado, and thinly slice red onion. If using corn, thaw or cook briefly until warm.
- 6
Assemble salad base
In a large salad bowl, place greens. Top with tomatoes, cucumber, avocado, red onion, corn, and optional shredded cheese.
Dressing & Assembly
- 7
Make dressing
Whisk together olive oil, lemon juice, Dijon mustard, honey, optional garlic powder, salt, and pepper until emulsified.
- 8
Dress, assemble, and serve
Toss the greens with dressing just before serving. Slice the chicken tenders and place on top of the salad. Sprinkle optional cheese if desired and serve immediately.