Think crispy chicken sandwich, but make it a salad! This recipe has all the best sandwich parts: crunchy chicken tenders, buttery brioche croutons, smoky cheddar, and crisp veggies tossed in a creamy dressing.

I love a good recipe mash-up, and sandwiches-turned-salads are one of my favorites these days. Today’s version? A crispy chicken sandwich salad with all the flavors you’d expect. Here’s what you’ll need to make it happen.

Ingredients

Breaded chicken strips: These are the star of the show. I use frozen breaded chicken tenders to make things very easy.
Brioche: Cubed and toasted until golden and crispy.
Smoked cheddar cheese: Regular cheddar is fine, but smoky cheddar cheese is even better.
Tomatoes: Grape or cherry tomatoes add a bright pop of color and flavor.
Lettuce: I love romaine lettuce, or use iceberg lettuce or a mix of your favorite salad greens.
Mayonnaise: Creates the creamy base for the dressing that’s rich, smooth, and just a little indulgent.
Dijon mustard: For a kick!
Dill Relish: Adds a touch a acid to cut through the richness of the dressing, just like the perfect burger or sandwich sauce.
Apple cider vinegar: Thins the dressing and adds another kick of tanginess.

the lettuce, tomatoes, cheese, and a small bowl of dressing on a plate.

How to Make It

☑️ Bake the Chicken and Croutons

Place the chicken tenders and bread cubes on a parchment-lined baking sheet. Bake according to the chicken tender package instructions. Keep an eye on the bread – the croutons will need about 10 to 15 minutes to turn golden and crisp, so pull them out before the chicken if needed.

the croutons and crispy chicken on a sheet pan.

☑️ Make the Dressing

In a small bowl, whisk together all of the dressing ingredients until creamy and smooth. Set the dressing aside while you prepare the rest of the salad.

☑️ Assemble the Salad

Once the chicken tenders are baked and golden, slice them into bite-sized pieces. In a large serving bowl, combine the lettuce, tomatoes, cheese, and brioche croutons. Add the chicken, drizzle the creamy dressing over the top, and toss until everything’s coated and delicious.

the tomatoes, croutons, cheese, and chicken on lettuce in a serving bowl.

the dressing drizzled over the crispy chicken.

More Salad Ideas

Crispy Chicken Sandwich Salad

If a crispy chicken sandwich and a salad had a delicious little mash-up, this would be it! Crispy tenders, toasted brioche croutons, smoked cheddar, and creamy dressing.

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Author: April Anderson

Servings: servings

Prep Time: 20

Cook Time: 20

Total Time: 40

Ingredients

2 ounces brioche bread cut into ½ cubes (see note)
12 ounces frozen breaded chicken strips
¼ cup mayonnaise
2 tablespoons Dijon mustard
1/3 cup dill relish
1 tablespoon apple cider vinegar
12 ounces Romaine lettuce chopped
6 ounces cherry tomatoes halved
4 ounces smoked cheddar cheese cubed or shredded

Instructions

Preheat the oven to the temperature indicated on the package of frozen chicken strips you are using. Line a baking sheet with parchment paper.
Place the chicken strips in a single layer on one half of the baking sheet. Spread the bread cubes in a single layer on the other side. Bake the chicken and croutons for the time listed on the chicken strips package (see note).
While the chicken and croutons bake, make the dressing. Mix the mayo, mustard, relish, and vinegar in a small bowl.
When the chicken and croutons are done baking, chop or slice the chicken into bite sized pieces.
Place the chopped lettuce, tomatoes, and cheese in a large serving bowl. Top them with the croutons and chicken. Drizzle the dressing over the top and toss to the salad to coat everything in the dressing.

Notes

When you bake the chicken and croutons, keep an eye on them. The croutons will need at least 10 to 15 minutes of baking time, but if they are browning faster take them off the sheet pan early and bake the chicken for the rest of the time.