Fiesta Fried Chicken Salad

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

Recipe from

Southern Living


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.