Fiesta Fried Chicken Salad

Southern Living
For another night's supper, make chicken tenders as directed. Prepare fresh veggie dippers such as carrot and clery sticks and cauliflower. Serve the dressing as a dipping sauce for the vegetables and the chicken.
6 servings


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1 (2-pound) package frozen breaded chicken tenders
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon crushed oregano leaves
1/4 teaspoon ground cumin
1 head iceberg lettuce, shredded
1/3 cup thinly sliced green onions
4 plum tomatoes, seeded and diced
1/2 (8-ounce) package shredded Mexican four-cheese blend
1 to 2 large avocados, sliced
1/3 cup chopped fresh cilantro
1 cup Ranch dressing
2/3 cup fire-roasted tomato salsa or taco sauce


Combine first 5 ingredients in large zip-top plastic bag; seal and shake to coat. Bake seasoned chicken tenders according to package directions.

Arrange lettuce on 6 serving plates; sprinkle with green onions and next 4 ingredients. Combine Ranch dressing and salsa; drizzle over salad. Top with chicken, and serve immediately.

Created date

May 2003