INGREDIENTS
3 cups of cooked chicken, shredded or chopped
1 cup of sharp cheddar cheese, grated
1 cup of potato chips, slightly crushed
1 1/4 cups of mayonnaise
1 cup of celery, finely chopped
Notes:
- Customize the salad by adding your favorite veggies and greens.
- Make the chicken tenders ahead and assemble the salad just before serving to maintain crispiness.
- Experiment with different herbs and spices in the vinaigrette for a personalized touch.
Frequently Asked Questions:
Q: Can I use pre-made chicken tenders?
A: While making your own crispy tenders adds a homemade touch, pre-made tenders can be used to save time.
Q: Can I use a different type of cheese for the chicken coating?
A: Absolutely! Feel free to experiment with your favorite cheese for added flavor.
The Diabetes Cookbook
Instant Healthy Meals From Managing Diabetes
CRISPY CHICKEN SALAD CASSEROLE
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Chicken:
1.5 lbs 1.5 (680g) chicken tenders
1 cup 1 (240ml) buttermilk
1 teaspoon 1 garlic powder
1 teaspoon 1 onion powder
1 teaspoon 1 paprika
1 teaspoon 1 salt
1/2 teaspoon 1/2 black pepper
2 cups 2 (200g) breadcrumbs (panko or regular)
1/2 cup 1/2 (60g) grated Parmesan cheese
Cooking spray or olive oil for baking
- For the Salad:
Mixed salad greens (lettuce, spinach, arugula, etc.)
Cherry tomatoes, halved
Cucumber, sliced
Red onion, thinly sliced
Avocado, sliced
Fresh herbs (parsley, dill, or cilantro), chopped
- For the Vinaigrette:
1/4 cup 1/4 (60ml) extra virgin olive oil
2 tablespoons 2 (30ml) balsamic vinegar
1 teaspoon 1 Dijon mustard
1 teaspoon 1 honey
Salt and pepper to taste
Directions
- For the Chicken:
- In a bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- Marinate chicken tenders in the buttermilk mixture for at least 30 minutes, or ideally, overnight.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, combine breadcrumbs and grated Parmesan.
- Dredge each marinated chicken tender in the breadcrumb mixture, pressing gently to adhere.
- Place the breaded tenders on the prepared baking sheet, lightly coat with cooking spray or olive oil.
- Bake for 20-25 minutes or until the chicken is golden brown and crispy.
- For the Salad:
- In a large serving dish, arrange mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado.
- Top the salad with the crispy baked chicken tenders.
- For the Vinaigrette:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Drizzle the vinaigrette over the salad just before serving.
- Garnish with fresh herbs.
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