Living in sunny Florida, Carter and I crave meals that are light yet satisfying, and this salad hits the spot every time. Using organic chicken tenders ensures high-quality protein, while the blend of romaine and iceberg lettuce keeps the salad crisp and refreshing. The homemade dressings takes the recipe to a whole new level.
The Salad Breakdown
Ingredients
- Romaine and iceberg lettuce
- Grape tomatoes, red onion, and English cucumber
- Chicken Tenders
- Fresh grated parmesan to sprinkle on top
- My homemade zesty ranch and sweet tomato vinaigrette
Making the Salad
First, I preheat my oven to 425°F so it can start warming up while I prepare the chicken and vegetables. I use the Galanz toaster oven, because it preheats so fast and makes the chicken nice and crispy. Once preheated, put in your chicken and get started on the salad prep.
I prefer to begin with the dressing so that the flavors can come together while I finish the rest of the recipe.
Next, chop up all the vegetables and layer them onto your lettuce. When the chicken is ready, slice it into bite-sized pieces to put over the lettuce and vegetables.
The best part for me is always going to be dressing it up! Sprinkle a generous amount of parmesan cheese. Coat the salad with the homemade zesty ranch dressing, then drizzle the sweet tomato vinaigrette on top. These flavors together are truly a match made in heaven.
Is homemade dressing worth it?
You can totally use store-bought dressing for this, however making my homemade dressing are a game changer! You won’t want to buy dressings anymore. Plus, if there’s any leftover dressing, using it on vegetables, sandwiches, or meat is absolutely delicious. I store my dressing in salad shaker bottles, which are convenient for drizzling, as well.
As the sunny days are quickly approaching, there’s something about a flavorful salad that really hits the spot. It is finally starting to warm up around here aka the perfect time to put this salad back into our dinner rotation (even if it never left). I cannot wait for you to try this recipe, you are going to love it!
Baked Chicken Tender Salad with Zesty Ranch and Sweet Tomato Vinaigrette
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
Homemade Spicy Ranch Dressing
Ingredients
- 1 cup mayonnaise
- ½ cup buttermilk
- 1 1-ounce package ranch dressing mix
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon cayenne pepper
Instructions
- Whisk together the mayonnaise and buttermilk in a medium-sized bowl until smooth and well combined
- Sprinkle the ranch dressing mix into the bowl with the mayonnaise and buttermilk mixture. Stir well to ensure no clumps remain and the mix is fully incorporated
- Add the black pepper, garlic powder, onion powder, paprika, and cayenne pepper to the bowl.
- Whisk all the ingredients together until the spices are evenly distributed throughout the dressing.
- Transfer the dressing to a jar or container with a tight-fitting lid. Refrigerate for at least 30 minutes before serving, allowing the flavors to come together
- Give the ranch dressing a good stir or shake before serving. Use it as a dressing for salads, a dip for veggies and snacks, or as a condiment for sandwiches and burgers.
Sweet Tomato Vinaigrette Recipe
Ingredients
- 2/3 cup ketchup
- 1/3 cup water
- 3 tablespoons sugar
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1/8 teaspoon paprika
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1 pinch thyme
- 1 dash salt
- 2-3 drops Sriracha sauce optional
Instructions
- Combine Ingredients in a small non-reactive saucepan, combine the ketchup, water, sugar, white vinegar, olive oil, paprika, coarse black pepper, garlic powder, cayenne pepper, onion powder, thyme, and salt. If using, add the Sriracha sauce.
- Cook the mixture on medium heat and stir the mixture until it reaches a boil.
- Once boiling, reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- After simmering, remove the saucepan from the heat and set it aside to cool. Once cooled, pour the vinaigrette into a clean, covered jar.
- Refrigerate the vinaigrette to allow the flavors to blend and the vinaigrette to thicken slightly. It can be stored in the refrigerator for up to a week.