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Fiesta Fried Chicken Salad

Yield 6 servings
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.


  • 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

How to Make It

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

  2. 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.