This Crispy Chicken Tender Salad is a fun and flavorful way to make a delicious salad recipe right at home!
Loaded with fresh veggies and the crispiness you crave from the restaurant’s crispy chicken salad, you'll make this recipe again and again.

Ingredients
Store-bought chicken tenders are fast and ready to cook and eat. However, my homemade chicken tenders are so flavorful and can be a great cost-effective answer! To make them a salad, add Romaine or green lettuce, grape tomatoes, avocado, red onion, and Ranch dressing.

How to Make Salad with Chicken Tenders
In the video and step below you can check how easy this salad is to make:
- Bake the chicken.
Bake them for 25 to 30 minutes at 400F, making sure to flip halfway through. - Prepare the salad.
Meanwhile, layer the salad ingredients in a big bowl or make single servings in airtight containers. - Slice the chicken.
Once ready, slice the chicken strips diagonally. - Top the salad.
Top each salad bowl with breaded chicken. Drizzle Ranch dressing over the top, or pack it separately for lunch.
Laura’s Favorite Dressings for Crispy Chicken Salad
I love this salad with Ranch dressing, but other great options include avocado lime dressing, maple Dijon vinaigrette, red wine vinaigrette, and this citrus vinaigrette.
Crispy Chicken Tender Salad

This Crispy Chicken Tender Salad is a fun and flavorful way to make a delicious salad recipe right at home!
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Watch how it’s made:
Ingredients
- 8 breaded chicken strips
- 1 head Romaine or green lettuce, chopped
- 1 cup grape tomatoes, halved
- 1 avocado, pitted and diced
- 1 small red onion, sliced thin
- Ranch dressing
Instructions
Bake the chicken tenders:
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Bake chicken tenders for a total of 25 to 30 minutes, making sure to flip halfway through.
Assemble the salad:
- Meanwhile, prepare the salad bowls by layering the lettuce, tomatoes, avocado, and red onion.
- Once the tenders are ready, remove them from the oven and slice the strips diagonally on a cutting board.
- Top each salad bowl with breaded chicken and drizzle Ranch dressing over the top.
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Equipment
Nutrition
Serving: 1 salad | Calories: 241kcal | Carbohydrates: 13.2g | Protein: 7.2g | Fat: 18.6g | Saturated Fat: 2.9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 21.5mg | Sodium: 345.6mg | Fiber: 4g | Sugar: 3g












Matt says
I made this recipe yesterday after my amazon order for these delicious cheesy bites arrived. I’m thrilled to report the chicken was crispy and juicy and my salad with chicken was Epic. Thanks!
Jason says
I tried this recipe yesterday and it was great! the chicken was crispy and everyone loved it. Thank you.
Karen Ritchie says
what are the actual measurements for the RANCH DRESSING? You mention the ingredients, but you don’t say how much of each ingredient to add to the mason jar to shake up. 😉
Laura Fuentes says
Karen, I just added the homemade ranch ingredient measurements in a recipe card you can print in the post. Enjoy!
Sandra says
I picked up some of the regular cheddar Moon Cheese at Starbucks yesterday to make this salad with chicken. It came out amazing. The baked chicken crust is perfectly crispy and has a full cheddar taste. I love it!