Crispy Chicken Tender Salad with Parmesan Vinaigrette

This crispy chicken tender salad is loaded with parmesan-crusted chicken tenders, tender massaged kale, crisp green leaf lettuce, juicy cherry tomatoes, shaved parmesan, and a tangy parmesan vinaigrette. It is fresh, crunchy, satisfying, and full of flavor, making it a great choice for lunch, dinner, or meal prep. If you are tired of boring salads with limp greens and bland dressing, this chicken tender salad is the kind of hearty salad you will actually look forward to eating.

Erica’s ramblings:

Do you usually order salads at restaurants? People often assume that, as a registered dietitian, I automatically choose the salad. Honestly, not always. Restaurant salads can be disappointing: expensive, under-topped, and served with a dressing that does not bring much flavor. When a salad is going to be the main meal, it needs texture, protein, freshness, and a dressing that ties everything together.

That is exactly why this crispy chicken tender salad works so well. It has a generous base of kale and lettuce, plenty of parmesan flavor, juicy tomatoes, and crunchy chicken tenders that make the whole bowl feel special. Fried chicken on salad might sound unexpected, but when it is served over a bed of greens with a bright vinaigrette, it becomes a balanced and satisfying meal.

The parmesan flavor runs through every part of this recipe. It is in the crispy coating on the chicken, blended into the vinaigrette, and shaved over the top of the finished salad. For the best flavor and texture, use a real block of parmesan and grate it yourself. Freshly grated parmesan melts into the coating and dressing much better than pre-shredded cheese, and shaved parmesan gives the salad a restaurant-style finish.

This chicken and kale salad is a satisfying combination of protein from the chicken, carbohydrates from the crispy coating, fats from the parmesan and vinaigrette, and plenty of vegetables from the kale, lettuce, and tomatoes. It is easy enough for a weeknight dinner and sturdy enough to pack for meal prep. The chicken will be crispiest right after cooking, but the leftovers are still delicious when stored properly.

What you will need to make chicken tender salad:

Salad greens: This recipe uses kale and green leaf lettuce. Curly kale, dinosaur kale, or purple kale all work well. The kale adds heartiness, while the green leaf lettuce keeps the salad fresh and crisp. Romaine is another good option if you prefer extra crunch.

Crispy chicken tenders: Chicken tenderloins are coated with all-purpose flour, whisked eggs, seasoned breadcrumbs, panko breadcrumbs, finely grated parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. The combination of panko and parmesan gives the chicken a golden, crunchy crust.

Salad toppings: Cherry tomatoes add sweetness and juiciness, while shaved parmesan and freshly cracked black pepper bring extra flavor. You can also add other fresh vegetables you enjoy.

Vinaigrette: The parmesan vinaigrette is made with garlic, parmesan cheese, extra virgin olive oil, white wine vinegar, red pepper flakes, salt, pepper, Italian seasoning, and honey. It is tangy, savory, slightly sweet, and creamy once blended.

How to make:

Blend the vinaigrette:

In a blender or small food processor, combine the garlic, parmesan cheese, Italian seasoning, white wine vinegar, salt, pepper, red pepper flakes, and honey. Blend until the ingredients are finely mixed. Add the olive oil and blend again until the dressing looks creamy and emulsified. If the vinaigrette separates after sitting, simply shake or whisk it before serving.

Massage the kale:

Remove the ribs from the kale and slice the leaves into thin ribbons. Add the kale to a bowl with a small drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Use your hands to massage the kale for about three minutes, or until it becomes darker, glossy, and tender. This step softens the texture and makes the kale much more enjoyable in the salad.

Set up a dredging station:

Pat the chicken tenders dry with a paper towel, then season them on all sides with salt and pepper. Prepare three shallow dishes. Add flour to the first dish. Add whisked eggs to the second dish and season with a pinch of salt and pepper. In the third dish, stir together the seasoned breadcrumbs, panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.

Coat each chicken tender in flour, shaking off the excess. Dip it into the whisked egg, letting any extra drip back into the bowl. Transfer the chicken to the parmesan breadcrumb mixture and press the coating onto all sides so it adheres well.

Cook the chicken:

Heat the oil in a nonstick skillet over medium-high heat. Wait until the oil is hot before adding the chicken; this helps the coating crisp instead of absorbing oil. Add the chicken tenders in a single layer, working in batches if needed so the pan is not crowded. Cook for about three minutes, flip, and cook for another three minutes, or until the chicken is golden brown and reaches an internal temperature of 165 degrees. Transfer the cooked chicken to a paper-towel-lined plate.

Assemble:

Add the massaged kale and chopped green leaf lettuce to a large bowl. Toss with a drizzle of parmesan vinaigrette. Slice the crispy chicken tenders and arrange them over the greens. Top with cherry tomatoes, shaved parmesan, and freshly cracked black pepper. Add more dressing as desired and serve right away.

Expert tips and variations:

• Use a block of parmesan for the best flavor. Grate it finely for the chicken coating and vinaigrette, then shave thin pieces over the finished salad.
• Do not skip massaging the kale. A little oil, lemon, and salt help soften the leaves and make the salad more tender and flavorful.
• For crisp chicken strips, make sure the oil is hot before adding the chicken. If the oil is too cool, the breading can turn soggy.
• The parmesan vinaigrette is delicious here, but you can use another favorite dressing if preferred. Honey mustard, ranch, raspberry vinaigrette, or a simple lemon dressing can all work.
• Switch up the greens if you like. Romaine lettuce, butter lettuce, spinach, arugula, red cabbage, green cabbage, or coleslaw mix can be used in place of some or all of the greens.
• For a shortcut, use store-bought chicken tenders. You will lose some of the homemade parmesan flavor, but the salad will still be quick and satisfying.

FAQs

If you love this chicken tender salad you’ll love my other fresh salad ideas:

Watch how to make chicken tender salad:

Follow the step-by-step instructions above to make the crispy parmesan chicken, massage the kale, blend the vinaigrette, and assemble the salad.

If you try this crispy chicken tender salad, leave a comment and star rating below. It is a flavorful, filling salad that is easy enough for a weeknight meal and impressive enough to serve to guests.

Gimme a bite.