Chicken Add On Recipe
Add 6 oz of free range house roasted chicken or 3 fried Bell & Evens chicken tenders to any salad
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Ingredients
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For the chicken add-on (choose one option)
Optional finishing
Method
Free-range house roasted chicken (6 oz)
If starting from pre-roasted chicken
Take 6 oz of fully cooked, cooled free-range roasted chicken. Trim any large pieces of skin or excess fat, then slice or shred into bite-sized pieces suitable for topping a salad.
Season the sliced/shredded chicken lightly with 1/4 tsp kosher salt and 1/8–1/4 tsp freshly ground black pepper. Toss gently to distribute.
If you prefer the chicken warm: heat a sauté pan over medium heat with 1 tablespoon neutral oil. When shimmering, add the chicken and warm, stirring constantly, for 1–2 minutes until heated through (do not overcook). Remove from heat.
Fried Bell & Evans-style chicken tenders (3 pieces)
If using frozen pre-breaded tenders: follow package thawing instructions (if any). Pat tenders dry with paper towel if damp.
Heat 1 cup vegetable oil in a medium skillet over medium-high heat until it reaches 350°F (175°C) or until a small breadcrumb sizzles immediately on contact. If you don't have a thermometer, oil should shimmer and ripple but not smoke.
Carefully add 3 breaded chicken tenders to the hot oil without overcrowding. Fry for 3–4 minutes per side (6–8 minutes total) until golden brown and internal temperature reaches 165°F (74°C). Adjust time if tenders are larger or smaller.