Best 3 Chicken Strip Salad Recipes

Chicken strip salad is a versatile dish that can be enjoyed as a light lunch, a hearty dinner, or a refreshing snack. Made with tender chicken strips, crisp vegetables, and a flavorful dressing, this salad is packed with protein, nutrients, and irresistible taste. The chicken strips can be grilled, baked, or pan-fried to achieve your desired level of crispiness. The vegetables commonly used in chicken strip salads include lettuce, tomatoes, cucumbers, carrots, and onions, but feel free to add your favorites. Topped with a tangy dressing made with mayonnaise, sour cream, Dijon mustard, and herbs, this salad is sure to tantalize your taste buds. In this article, we'll explore three variations of chicken strip salad: the classic chicken strip salad, a tangy Asian-inspired chicken strip salad, and a refreshing Greek chicken strip salad. Each recipe offers a unique flavor profile, ensuring that there's a chicken strip salad to suit every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN STRIP SALAD

Chicken Strip Salad image

Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

6 ounces boneless skinless chicken breast, cut into thin strips
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup chicken broth
3-1/2 cups torn mixed salad greens
1/4 cup sliced fresh mushrooms
1/4 cup chopped red onion
1 small carrot, julienned
DRESSING:
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon canola oil
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 585mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

CRISPY CHICKEN STRIP SALAD

Crispy Chicken Strip Salad image

Serve this attractive main-dish salad for a luncheon with friends, and you're sure to win raves. Well-seasoned chicken strips, raspberries and candied pecans top a bed of fresh greens flavored with a fruity vinaigrette.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1/2 cup pecan halves
2 tablespoons sugar
3/4 cup all-purpose flour
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon grated lemon zest
2 large eggs
1 pound boneless skinless chicken breast, cut into 1-inch strips
2 tablespoons canola oil
4 cups spring mix salad greens
1 cup torn Bibb or Boston lettuce
1/2 cup raspberry vinaigrette
2 cups fresh or frozen unsweetened raspberries

Steps:

In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely., In a large resealable bag, combine the flour, tarragon and lemon zest. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again. , In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink., Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans.

Nutrition Facts : Calories 508 calories, Fat 38g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 8g fiber), Protein 9g protein.

HANNAH'S ASIAN CHICKEN STRIP SALAD

Hannah's Asian Chicken Strip Salad image

My daughter asked for a chicken salad for dinner tonight. She wanted chicken with light green lettuce leaves. When asked what flavors she wanted on the chicken, she said Asian. So here we have Hannah's Asian Chicken Strip Salad. By the way, she's 8. I don't usually measure my ingredients, I just pour until it looks right so these are guidelines more than actual measurements.

Provided by ILefkowitz

Categories Asian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 lb boneless chicken breast
1 head romaine lettuce hearts
1 head boston lettuce
1/2 orange bell pepper, cut into 1/2 inch chunks
1/2 red pepper, cut into 1/2 inch chunks
1 cucumber, seeded and sliced
1 pint cherry tomatoes, halved if large
1 carrot, cut into small pieces
1 celery rib, cut into small pieces
1/2 teaspoon sesame seeds
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1/2 teaspoon sesame oil
1 lime, juice of
1 tablespoon mayonnaise
1 tablespoon olive oil
1 tablespoon fresh cilantro, chopped
1/4 teaspoon crushed red pepper flakes

Steps:

Mix together the soy sauce, rice vinegar, sesame oil, lime juice and honey in a medium bowl. Set aside.
Cut the chicken breasts into strips about 1 inch wide.
Pour half the sauce into another bowl and set that aside. That will become the dressing. Add the chicken strips to the remaining sauce. Mix to ensure that all pieces are coated.
Heat the olive oil in a medium saucepan.
When the oil is heated, place the chicken strips in the pan. Do not crowd the pan. Let chicken brown on one side and then turn to brown other side. Since the strips are thin it should only take 5 - 10 minutes total.
Once all the chicken strips are sauteed remove from heat and set aside to cool.
In the meantime, wash the lettuce and rip into bite sized pieces. Put them in a large salad bowl. To that add the peppers, cucumbers, tomatoes, carrots, celery and sesame seeds.
Take the sauce that you previously set aside and add the mayonnaise and cilantro to it. Sprinkle in the red pepper flakes. Whisk to combine.
Lay the chicken strips atop the salad and pour some dressing over it.

Nutrition Facts : Calories 400.6, Fat 16.8, SaturatedFat 3.9, Cholesterol 73.6, Sodium 1144.1, Carbohydrate 36.5, Fiber 6.9, Sugar 25.9, Protein 30

Tips:

- Use high-quality ingredients: Fresh, flavorful ingredients will make your salad taste better. - Choose chicken strips that are crispy and well-seasoned. - Use a variety of vegetables in your salad. This will add color, texture, and nutrients. - Don't be afraid to experiment with different dressings. There are many delicious dressings that can be used on chicken strip salads. - Serve your salad immediately. This will prevent the chicken strips from getting soggy.

Conclusion:

Chicken strip salads are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner. By following the tips above, you can make a chicken strip salad that is packed with flavor and nutrients.