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Parmesan Chicken Tenders Salad

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Serves:

6 Servings

About the Recipe

This easy salad recipe is the perfect way to get some protein in a tasty salad. Add your tenders, veggies and a dressing, and this lunch is ready to eat!

I used Ranch dressing for this recipe, but this epic Chicken Strip Salad also pairs great with other creamy dressings or vinaigrettes.

This homemade recipe for chicken tenders is the perfect alternative to the frozen, pre-packaged tenders. They are made with real, unprocessed chicken, and you’ll have minimal cleanup because they are baked, not fried.

Ingredients

For Chicken Tenders

  • 1 ¼ pounds boneless skinless chicken tenders

  • ½ cup white flour

  • Salt and Pepper

  • 1 egg, whisked

  • 3 teaspoons minced garlic

  • 1 teaspoon dried basil

  • ¼ teaspoon paprika

  • 1 cup Panko

  • ⅔ cup freshly grated Parmesan cheese

For Salad

  • 6 cups chopped Romaine lettuce

  • 1 1/2 cup grape tomatoes

  • 1 avocado, diced

  • 6 chicken tenders, cooked and sliced

  • 6 tablespoons Ranch dressing

Instructions

For the Chicken Tenders


  1. Trim the fat from the tenders.

  2. Preheat the oven to 400F and line a large baking sheet with parchment paper.

  3. Set out three medium bowls.

  4. In the first bowl combine the white flour, ¼ teaspoon pepper, and ½ teaspoon salt. Stir to combine.

  5. In the second bowl combine the whisked egg and minced garlic, stir.

  6. In the third bowl combine the basil, paprika, Panko, and parmesan cheese. Stir to combine.

  7. Place the tenders in the flour mixture, then the egg mixture, then the panko mixture making sure to evenly and thoroughly coat each piece.

  8. Place the tenders on the sheet pan leaving enough room between each tender to ensure even cooking.

  9. Place in the oven and bake for 15 minutes before flipping the tenders and cooking for another 5 to 8 minutes or until the internal temperature of the chicken reaches 165F.

  10. Remove and cool before adding to salad.



For the Salad

  1. Make a green salad base inside a container with chopped Romaine lettuce. Top with grape tomatoes and diced avocado.

  2. Place the sliced chicken strips on top of the salad.

  3. Fill a small lidded container with the dressing and drizzle over the salad at lunch.

  4. Refrigerate the chicken salad or pack it with an ice pack inside a lunch bag.

As prepared via: Laura Fuentes

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