Restaurants›Jimmie's Ladder 11›Chicken Tender Salad Recipe

Chicken Tender Salad Recipe

Inspired by Jimmie's Ladder 11
Time40m
Serves3

House tenders fried or grilled tossed in one of our wing sauces & served atop chopped romaine, cucumbers, tomato, red onions cheddar & jack cheeses.

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Ingredients

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Chicken Tenders

Wing Sauce (choose one or combine)

Salad

Finish & Optional

Method

Chicken Tenders

1

Prep chicken

If using whole breasts, slice into 1"-wide strips. Place chicken in a bowl and pour buttermilk over it. Refrigerate for at least 20 minutes (or up to 2 hours) to tenderize and help coating adhere.

2

Make dredge

In a shallow dish combine the flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix until evenly distributed.

3

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so the coating adheres. Place coated pieces on a wire rack for 5 minutes to set.

4

Fry method

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add tenders in a single layer (do not overcrowd). Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined tray.

5

Grill method (alternative)

Brush tenders lightly with olive oil and preheat grill or grill pan to medium-high. Grill 3-4 minutes per side until grill marks appear and internal temperature reaches 165°F. For a crisper exterior, after grilling briefly sear in a hot skillet 30-60 seconds per side.

6

Toss in sauce

Place cooked tenders in a large bowl. Pour the chosen wing sauce (about 1/2 cup) over the tenders and toss gently until evenly coated. For milder flavor, serve sauce on the side.

Salad

7

While chicken rests 2-3 minutes, assemble the salad. In a large bowl combine chopped romaine, sliced cucumber, diced tomato, and thinly sliced red onion. Toss gently to combine.

8

Add shredded cheddar and Monterey Jack cheeses to the salad and toss lightly so cheese is distributed.

9

Season the salad with a pinch of salt and pepper and a teaspoon of lemon juice if using; toss again.

10

Place the dressed salad onto serving plates or a large platter. Arrange the sauced chicken tenders on top of the chopped romaine and vegetables. Drizzle additional wing sauce if desired and serve ranch or blue cheese dressing on the side.

11

Optional finishing: garnish with chopped fresh parsley or sliced scallions for color.