Justins Chicken Tender Salad Recipes

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CHICKEN TENDER SALAD



Chicken Tender Salad image

How to make Chicken Tender Salad

Provided by Nicki Metz @crsphs

Categories     Lettuce Salads

Number Of Ingredients 15

- BATTER INGREDIENTS
- cherry tomatoes
- salad greens
- SALAD INGREDIENTS
- canola oil for deep frying
3 - chicken breasts
- MEAT
- salt and pepper to taste
2 teaspoon(s) baking powder
2 tablespoon(s) cornstarch
2 cup(s) all-purpose flour
2 cup(s) mexican beer
2 - eggs
2 ounce(s) chipolte peppers, canned
- green onions

Steps:

  • Puree chipotles and egg together in a food processor. When well blended transfer to a bowl and whisk in beer.
  • In a separate mixing bowl combine flour, cornstarch, baking powder and salt. Add egg mixture to flour mix, whisk well to prevent clumps. Add freshly ground pepper. Set aside while preparing chicken.
  • Cut chicken breasts into strips. Dip into batter and fry in at least 4\" of hot canola oil.
  • Assemble salad and place chicken on top.

JUSTIN'S CHICKEN TENDER SALAD



Justin's Chicken Tender Salad image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 22

1 (8-ounce) bag spicy chips (recommended: Doritos)
1 (8-ounce) bag blue corn tortilla chips
1 cup all-purpose flour
3 eggs, beaten
4 boneless/skinless chicken breasts, cut into 1-inch strips
1 cup grapeseed oil
1 to 2 tablespoons Big Daddy Seasoning, recipe follows
1 head romaine lettuce, chopped
2 cups field greens
1 (12-ounce) can black beans, drained and rinsed
1 1/2 cups diced plum tomatoes
1 1/2 cups shredded sharp Cheddar
2 avocados, diced
4 ounces sliced jalapeno
1/4 cup chopped fresh cilantro leaves
1 (16-ounce) bottle peppercorn ranch dressing
1/2 cup smokey paprika
1/4 cup granulated onion powder
1/4 cup granulated garlic powder
3 tablespoons seasoned salt
1/4 cup fresh cracked pepper
1/2 cup kosher salt

Steps:

  • With hands crush each bag of chips separately into a shallow dish. In another shallow dish, add 1 cup of flour and in another shallow dish; beat 3 eggs. Dredge chicken strips in flour, then egg and finally into the crushed tortillas. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer to plate. Sprinkle with Big Daddy seasoning.
  • In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan- fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve.
  • In a large bowl, toss together lettuce, field greens, beans, plum tomatoes, Cheddar, avocados, jalapenos and fresh cilantro. Top with cooked chicken and peppercorn dressing.
  • In a large bowl, mix ingredients together.

JUSTIN'S CHICKEN TENDER SALAD



Justin's Chicken Tender Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 26m

Yield 4 servings

Number Of Ingredients 22

1 (8-ounce) bag spicy chips (recommended: Doritos)
1 (8-ounce) bag blue corn tortilla chips
1 cup all-purpose flour
3 eggs, beaten
4 boneless/skinless chicken breasts, cut into 1-inch strips
1 cup grapeseed oil
1 to 2 tablespoons Big Daddy Seasoning, recipe follows
1 head romaine lettuce, chopped
2 cups field greens
1 (12-ounce) can black beans, drained and rinsed
1 1/2 cups diced plum tomatoes
1 1/2 cups shredded sharp Cheddar
2 avocados, diced
4 ounces sliced jalapeno
1/4 cup chopped fresh cilantro leaves
1 (16-ounce) bottle peppercorn ranch dressing
1/2 cup smokey paprika
1/4 cup granulated onion powder
1/4 cup granulated garlic powder
3 tablespoons seasoned salt
1/4 cup fresh cracked pepper
1/2 cup kosher salt

Steps:

  • With hands crush each bag of chips separately into a shallow dish. In another shallow dish, add 1 cup of flour and in another shallow dish; beat 3 eggs. Dredge chicken strips in flour, then egg and finally into the crushed tortillas. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer to plate. Sprinkle with Big Daddy seasoning.
  • In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan-fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve.
  • In a large bowl, toss together lettuce, field greens, beans, plum tomatoes, Cheddar, avocados, jalapenos and fresh cilantro. Top with cooked chicken and peppercorn dressing.
  • In a large bowl, mix ingredients together.

CRISPY CHICKEN SALAD



Crispy Chicken Salad image

Check out our favorite Crispy Chicken Salad with an easy (five-ingredient) honey BBQ dressing. You can make this salad in 25 minutes or less with a few shortcuts!

Provided by Chelsea Lords

Categories     Main Course     Salad

Time 25m

Number Of Ingredients 11

2 cups store-bought crispy chicken strips, (sliced (Note 1))
8 cups (~2 hearts) chopped romaine ((chopped into bite-sized pieces))
1 cup cherry tomatoes, (halved)
1 cup Persian or English cucumber, (thinly sliced (Note 2))
1/2 cup thinly sliced red onion ((Note 3))
1 large (or 2 medium) ripe avocados, (thinly sliced or chopped)
Optional: 1/3 cup honey-roasted or plain toasted almonds ((Note 4))
2 tablespoons of EACH good-quality BBQ sauce and honey
1/4 cup regular full-fat mayo
1 tablespoon of EACH Dijon mustard and apple cider vinegar
Fine sea salt and freshly cracked pepper

Steps:

  • CHICKEN: Start by preparing chicken tenders according to package directions. Let cool to warm and then thinly slice.
  • SALAD: Chop the romaine, wash, and make sure it is thoroughly dried before adding to a large bowl (dressing won't adhere to wet lettuce). Add halved cherry tomatoes, thinly sliced cucumbers, sliced red onions, and sliced avocado to the bowl or place on individual plates. Add the sliced chicken on top. Drizzle with the dressing (see next step to prepare), toss to combine, and serve immediately.
  • DRESSING: Whisk the ingredients for the dressing, along with a big pinch of salt and black pepper. Whisk until smooth. If not using immediately, transfer to a mason jar and refrigerate. (Leftovers stay good for 5-7 days).
  • STORAGE: Dressed salad doesn't sit well, so if you want to have leftovers or make ahead, store the dressing separately from the salad.

Nutrition Facts : Calories 479 kcal, ServingSize 4 servings (as a meal), Carbohydrate 20.5 g, Protein 25.6 g, Fat 33.1 g, Cholesterol 58.7 mg, Sodium 1147.7 mg, Fiber 2.6 g, Sugar 3.8 g

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