Get ready for a simple and flavorful dish that's both wholesome and indulgent – Crispy Chicken Tender Salad with Lemon Basil Dressing.
We're taking a beloved classic, crispy fried chicken, and giving it a nutritious twist that'll have you coming back for seconds! This recipe transforms ordinary chicken tenders into a vibrant, satisfying salad that's perfect for those moments when you want something fresh but still crave that satisfying crunch.
Why You'll Love This Recipe:
This Crispy Chicken Tender Salad strikes the perfect balance between indulgent and healthy. The chicken tenders are baked instead of fried, giving you all that crispy satisfaction with less oil. The bright lemon basil dressing adds a fresh, zesty kick that elevates the entire dish. It's substantial enough for dinner yet light enough for lunch, making it perfect for any time of day.
Crispy Chicken Tender Salad with Lemon Basil Dressing
Bright, zesty flavors that pair beautifully with uplifting summer reads
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Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4
Ingredients:
For the Chicken:
- 1 lb chicken tenders
- 1 cup breadcrumbs (gluten-free option: ALEIA's Gluten Free Italian breadcrumbs)
- 1/4 cup grated Parmesan cheese
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
For the Salad:
- Mixed greens (spring mix, spinach, arugula, or kale)
- Cherry tomatoes, halved
- Cucumber, sliced
- Bell peppers, chopped
- Carrots, shredded
- Red onion, thinly sliced
- Seasoned croutons (Fresh Gourmet Organic Seasoned recommended)
- Fresh basil leaves
For the Lemon Basil Dressing:
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp honey (or maple syrup)
- 1 clove garlic, minced
- Handful of fresh basil leaves, chopped
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, mix breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and pepper.
- Coat each chicken tender thoroughly with the breadcrumb mixture and place on the prepared baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through (internal temperature should reach 165°F).
- While the chicken is baking, toss mixed greens, cherry tomatoes, cucumber, bell peppers, carrots, red onion, and basil leaves in a large bowl.
- For the dressing, whisk together olive oil, lemon juice, honey, minced garlic, chopped basil, salt, and pepper in a small jar or bowl.
- Once chicken is done, let it rest for 2-3 minutes, then slice or add whole to the salad.
- Drizzle the lemon basil dressing over the salad and top with seasoned croutons.
- Serve immediately and enjoy!
🛒 Pro Tip: For extra crispy chicken without frying — I recommend these Panko Breadcrumbs for the perfect crunch every time.
Tips for the Perfect Salad:
The key to this salad is getting that chicken perfectly crispy while keeping it juicy inside. Don't overcrowd the baking sheet, and make sure your oven is fully preheated. The lemon basil dressing can be made ahead of time and stored in the refrigerator for up to a week. For extra flavor, let the dressing sit for 10-15 minutes before serving to allow the flavors to meld together.
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