Pizzeria Crunch Salad with Chicken Tenders
Wait a minute — pizza and chicken tenders? Our Pizzeria Crunch Chopped Salad Kit already channels your favorite pizza flavors with cheesy garlic-seasoned croutons, a blend of shaved parmesan, romano, and asiago cheeses, and that creamy, pizza-seasoned ranch dressing. But why stop at a salad-that-thinks-it’s-pizza when you can crown the whole bowl with sizzling, oven-baked chicken tenders? These panko-crusted beauties bring the golden crunch you’d expect from a traditional breaded cutlet, minus all the deep-fryer drama. Pile the hot strips onto the cool, crisp greens, add an extra sprinkling of parmesan — and a drizzle of marinara if you feel like amping up the pizza vibes even more — and dive into a spectacular anytime salad that satisfies two cravings in one bowl.
- Active Time:
- 25 minutes
- Total TIME:
- 35 minutes
- SERVINGS:
- 4
Ingredients
For the Salad:
- 1 Taylor Farms Pizzeria Crunch Chopped Salad Kit
- Optional: Extra shaved parmesan or a drizzle of warm marinara
For the Breaded Chicken Tenders:
- 1 lb chicken tenders (or chicken breasts cut into strips)
- ½ cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper, to taste
- Olive oil or cooking spray (for baking)
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
- Set up a breading station using three shallow bowls:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Panko breadcrumbs mixed with garlic powder, oregano, salt, and pepper
- Bread the chicken:
- Dredge each piece of chicken in the flour
- Dip into the beaten egg
- Coat with the seasoned panko mixture
- Place each piece on the prepared baking sheet
- Bake:
- Lightly spray or drizzle the chicken with oil
- Bake for 20–25 minutes, flipping halfway through, until golden brown and fully cooked (internal temp: 165°F)
- Optional: For extra crispiness, broil for 1–2 minutes at the end
- Prepare the salad:
- While the chicken is baking, toss the contents of the salad kit in a large bowl (romaine, parmesan, garlic croutons, and dressing)
- Assemble:
- Slice or leave the cooked chicken tenders whole
- Place them on top of each serving of salad
- Add extra parmesan or a drizzle of warmed marinara if desired
Plant-Based Tenders
Craving the crunch of homemade chicken tenders, but without the chicken? Try these veggie-forward swaps that capture the same crispy satisfaction and will work just as well with this recipe:
- Cauliflower wings are always a fan favorite. Cut cauliflower florets into thick strips, dip them in a seasoned batter of flour, plant-based milk, and spices, then roll in panko and bake at 425°F until golden.
- Tofu tenders are another great option: press extra-firm tofu to remove moisture, slice into “fingers,” marinate in soy sauce, garlic, and paprika, coat with cornflake crumbs, and air-fry for 12-15 minutes.
- Craving a meatier bite? Seitan strips (sometimes sold as ‘wheat protein’) soak up flavor beautifully. Simply dredge them in buttermilk-style oat milk, dust with spiced flour, and shallow-fry until crisp.
- Oyster mushroom cutlets offer a surprisingly “fibrous” texture: flatten the clusters slightly, dip in a chickpea-flour batter, and pan-fry until browned.
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