Crispy Chicken Salad with Homemade Ranch Dressing
A satisfying salad featuring crispy chicken tenders, fresh vegetables, and a creamy homemade ranch dressing.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Whisk
Ingredients
Salad Ingredients
- 2-3 pieces Chicken Tenders Frozen, cooked according to package directions
- 4 cups Romaine Lettuce Chopped
- 1/2 cup Cherry Tomatoes Sliced in half
- 1/4 cup Red Onion Diced
- 1/2 medium Avocado Sliced
- 1/3 cup Corn Canned or thawed from frozen
- 1/3 cup Cheddar Cheese Shredded
Ranch Dressing Ingredients
- 1/2 cup Plain Greek Yogurt
- 2 tablespoons Mayonnaise
- 1 teaspoon Dried Dill
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Parsley
- to taste Salt and Pepper
- 1-2 tablespoons Milk To reach desired consistency
- 1 teaspoon Fresh 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.