Crispy Chicken Salad Recipe

INGREDIENTS

• 1 pound store-bought breaded chicken strips
• 1 head romaine lettuce chopped (about 6-8 cups)
• 1 cup chopped English cucumber
• 1 cup halved cherry tomatoes
• ½ cup sliced red onion
• 2 avocados sliced

FOR THE HONEY MUSTARD DRESSING

• ¼ cup honey
• 3 tablespoons Dijon mustard
• 3 tablespoons mayonnaise
• ¼ cup apple cider vinegar
• 1½ teaspoons kosher salt
• ¼ cup olive oil
• 1 clove garlic finely minced

INSTRUCTIONS

• Bake the chicken strips according to the package directions, about 20 minutes. Once they are cool enough to handle, slice them into bite-sized pieces.1 pound store-bought breaded chicken strips
• In a small bowl, whisk together all of the dressing ingredients until creamy.¼ cup honey,3 tablespoons Dijon mustard,3 tablespoons mayonnaise,¼ cup apple cider vinegar,1½ teaspoons kosher salt,¼ cup olive oil,1 clove garlic
• In a large bowl, toss to combine the lettuce, cucumber, tomatoes, red onion, and avocado.1 head romaine lettuce,1 cup chopped English cucumber,1 cup halved cherry tomatoes,½ cup sliced red onion,2 avocados
• Divide the salad between bowls and top with chicken and dressing.

NOTES

• You can use homemade chicken tenders instead of store-bought.
• You can use iceberg, green leaf, or red leaf lettuce in place of the romaine.
• Feel free to mix up the chopped veggies to suit your tastes. I like peppers, carrots, and corn!
• You can use store-bought honey mustard dressing instead of making your own.
• This salad is also delicious with other store-bought salad dressings like ranch, a vinaigrette, or honey bbq.
• Feel free to add croutons or nuts to up the crunch factor!

Storage: Store crispy chicken salad in an airtight container in the refrigerator for up to 1 day. Store components separately in the refrigerator for up to 3 days.