Go Back
chopped chicken over lettuce

Baked Chicken Tender Salad with Zesty Ranch and Sweet Tomato Vinaigrette

Print Recipe Pin Recipe

Ingredients
  

  • 2 cups chopped romaine lettuce
  • 2 cups chopped iceberg lettuce
  • 1 cup grape tomatoes halved
  • 1/2 red onion thinly sliced
  • 1 English cucumber sliced
  • 1 lb Organic Chicken Tenders from Butcher Box
  • Salt and pepper to taste
  • Fresh grated parmesan
  • Homemade spicy ranch dressing (see below)
  • Homemade sweet tomato vinaigrette (see below)

Instructions
 

  • Preheat your oven to 425°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat
  • Arrange the chicken tenders on the prepared baking sheet in a single layer, ensuring they are not touching
  • Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the exterior is lightly golden
  • While the chicken is baking, combine the chopped romaine and iceberg lettuces in a large salad bowl
  • Add the halved grape tomatoes, thinly sliced red onion, and sliced English cucumber to the bowl
  • Toss the vegetables lightly to mix.
  • Once the chicken tenders are baked and slightly cooled, cut them into bite-sized pieces, and them to your bowl
  • Sprinkle with parmesan cheese
  • Toss with the homemade zesty ranch dressing, ensuring the salad is coated
  • Drizzle with the homemade sweet tomato vinaigrette before serving, or offer it on the side for individual preference