A satisfying salad featuring crispy chicken tenders, fresh vegetables, and a creamy homemade ranch dressing.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4servings
Equipment
Mixing Bowl
Baking Sheet
Whisk
Ingredients
Salad Ingredients
2-3piecesChicken TendersFrozen, cooked according to package directions
4cupsRomaine LettuceChopped
1/2cupCherry TomatoesSliced in half
1/4cupRed OnionDiced
1/2mediumAvocadoSliced
1/3cupCornCanned or thawed from frozen
1/3cupCheddar CheeseShredded
Ranch Dressing Ingredients
1/2cupPlain Greek Yogurt
2tablespoonsMayonnaise
1teaspoonDried Dill
1/2teaspoonGarlic Powder
1/2teaspoonOnion Powder
1/2teaspoonDried Parsley
to tasteSalt and Pepper
1-2tablespoonsMilkTo reach desired consistency
1teaspoonFresh Lemon Juice
Instructions
Cook the Chicken Tenders: Bake or air-fry 2-3 frozen chicken tenders according to package directions until golden and crisp. Allow them to cool slightly, then slice into bite-sized pieces.
Prepare the Salad Base: Chop 4 cups romaine lettuce and add to a large bowl. Top with sliced cherry tomatoes, diced red onion, and sliced avocado.
Add Toppings: Sprinkle corn and shredded cheddar cheese over the salad. Arrange the warm, sliced chicken tenders on top of the salad base.
Whip Up the Homemade Ranch: In a small bowl, whisk together Greek yogurt, mayonnaise, dried dill, garlic powder, onion powder, dried parsley, lemon juice, salt, and pepper. Add milk little by little until you reach your preferred dressing consistency.
Assemble and Serve: Drizzle the homemade ranch dressing generously over the salad. Toss gently, or serve with the dressing on the side for dipping. Enjoy immediately for the ultimate crunch!
Notes
Store leftovers separately for best freshness. Chicken and salad will stay fresh for up to 2 days, while dressing keeps for up to 5 days.