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Chicken Finger Salad Recipe

American · Main course · 30 min total

A crunchy, satisfying salad that turns crispy chicken fingers into the star of a fresh, colorful bowl. Perfect for a quick lunch or light dinner.

Ingredients

• 1 lb chicken tenders
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Vegetable oil for frying
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup ranch dressing

Instructions

1. Season chicken tenders with salt and pepper. Set up a breading station: flour in one bowl, beaten eggs in another, and panko mixed with paprika and garlic powder in a third.
2. Dredge each tender in flour, then egg, then panko mixture, pressing to adhere.
3. Heat about 1/2 inch oil in a large skillet over medium-high heat. Fry chicken in batches until golden and cooked through, about 3-4 minutes per side. Drain on paper towels.
4. In a large bowl, combine salad greens, tomatoes, and cucumber.
5. Slice chicken fingers into bite-sized pieces and add to salad.
6. Drizzle with ranch dressing and toss gently. Serve immediately.

Tips

• For a lighter version, bake the chicken fingers at 400°F for 15-20 minutes, flipping halfway.
• Substitute blue cheese or honey mustard dressing for variety.

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