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–+ servings
Fresh garden salad with crispy breaded chicken, cherry tomatoes, cucumbers, and creamy dressing on a white plate.
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5 from 4 votes

Salad with Chicken Tenders

This salad with chicken tenders is the perfect meal for people who love hearty and flavorful comfort food with a healthier twist! This easy recipe is loaded with toppings and dressing, making it a complete and satisfying meal.
Prep Time15 minutes
Cook Time25 minutes
Course: Salad
Servings: 4
Calories: 464kcal
Author: Lauren Less

Equipment

  • 1 baking sheet
  • 2 bowls

Ingredients

  • 1 package chicken breasts
  • 1 1/2 cups breadcrumbs use gluten free if needed
  • 1 egg If you do not tolerate eggs, feel free to substitute with 1/4 cup olive oil or coconut milk here.
  • 1 container lettuce
  • 1 cucumber
  • 1 container cherry tomatoes
  • 1 red onion
  • 1 cup ranch feel free to also make your own!

Instructions

  • Preheat the oven to 425°F and gather your ingredients.
  • Pour breadcrumbs in one bowl. Crack an egg in another bowl and whisk until smooth. If you are not able to tolerate eggs, feel free to use 1/4 cup avocado oil or 1/4 cup coconut milk instead.
  • Dip each chicken tender into the egg and then the breadcrumbs, rolling it around until each piece has breadcrumbs sticking to both sides. Place on a baking sheet and bake for 20-25 minutes, or until crispy.
  • While the chicken tenders are baking, chop the vegetables and assemble the salad.
  • Add chicken tenders to the top and drizzle with ranch dressing. Enjoy!

Notes

NOTE: Feel free to use store bought chicken tenders to make this quicker! 
NOTE: If you do not tolerate eggs, feel free to use coconut milk or avocado oil instead. 

Nutrition

Calories: 464kcal | Carbohydrates: 39g | Protein: 9g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 862mg | Potassium: 400mg | Fiber: 3g | Sugar: 9g | Vitamin A: 414IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 3mg