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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Servings: 3 servings
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.
Nutrition Estimate
Calories: 664kcal | Carbohydrates: 39g | Protein: 31g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 111mg | Sodium: 1473mg | Potassium: 770mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10759IU | Vitamin C: 18mg | Calcium: 331mg | Iron: 3mg
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