A healthier take on the most popular item on the kid’s menu. This family friendly baked chicken finger salad might convince your child to actually try to eat salad. Mine tried and took a few bites. I am happy for now. I won’t give up though!
Breaded chicken, bacon and avocado make this such a flavorful salad. And the dressing is SO good (and easy to make). Move over kids! This chicken finger salad is mine!
How I make this family friendly baked chicken finger salad?
Bake the chicken fingers
I dip the strips of chicken breast in an egg mixture (egg, salt and pepper) and then in a mixture of panko and dessicated coconut (or just panko or regular bread crumbs). Once I have coated one strip, I place it on a lined baking sheet. I fill the whole baking sheet with breaded chicken strips before baking them in the oven for about 20 minutes. No need to flip them over halfway through!
Cook the bacon
While the chicken fingers are baking in the oven, I heat up a skillet to cook the bacon for this family friendly salad. When the strips of bacon are golden brown on one side, I flip them over to do the same to the other side. I transfer them to a plate with kitchen towel to absorb the excess grease.
Make the dressing
This creamy honey mustard dressing is really simple to make; I add all the ingredients to a tall mixing bowl (or dressing shaker) and whisk it all together. That’s it.
Put the salad together
I wash and drain the lettuce, shred it and transfer it to a large salad bowl. I add half of the dressing and toss to coat the lettuce for this chicken finger salad.
Now I add the chicken fingers, strips of bacon and cubed avocado and the salad is ready. I serve it with extra dressing on the side.
My kids are finally took their first attempts at eating salad, and it is all because of this family friendly baked chicken finger salad. I love it so much. And I hope you do too. It is
SO easy to make – easily adjustable – full of (your kids’ favorite) flavors – reading within a heartbeat – and very delicious!
Like this recipe? Then you (and your kids!) will love this one as well: burger and fries bowl, strawberry watermelon summer salad, peach caprese salad, or this yummy blueberry and grilled corn summer salad.
Family friendly, baked chicken finger salad
Ingredients
Creamy honey mustard dressing*
- ½ cup (Greek) yogurt
- ¼ cup olive oil
- ¼ cup Dijon mustard
- 3-4 tbsp honey (to taste)
- 2 tbsp lemon juice (or sub lime juice)
- 2 tbsp apple cider vinegar (or sub regular vinegar)
- 1 clove garlic (minced)
- ½ tsp sea salt
- freshly ground black pepper (to taste)
Chicken fingers
- 1 lb chicken breast (cut into strips)
- 1 cup panko bread crumbs (or sub regular bread crumbs or ½ panko + ½ dessicated coconut… this is my favorite way to make them!)
- 1 egg
- salt and pepper (to taste)
- 1 tbsp olive oil (to brush the line baking sheet with)
The salad
- 1 head romain lettuce (or toher type of lettuce of your preference)
- 4-8 strips bacon
- 1 small ripe avocado (cut into cubes)
- ¼ cup dressing*
Instructions
Bake the chicken fingers
- Preheat the oven to 350℉/175℃ and line a baking sheet with parchment paper. Lightly brush the parchment paper with olive oil.
- Whisk the egg, salt and pepper together. Dip the strips of chicken breast in the egg mixture and then in panko bread crumbs.
- Place each breaded strip of chicken on a lined baking sheet. Bake the chicken fingers in the preheated oven for about 20 minutes. No need to flip them over halfway through!
Cook the bacon
- Cook the bacon while the chicken fingers are baking in the oven; heat up a skillet and add the strip of bacon to it without adding any oil. When they are golden brown on one side, flip them over to do the same to the other side. The transfer them to a plate lined with kitchen towel to absorb the excess grease.
Make the dressing
- Add all the dressing ingredients to a tall mixing bowl (or dressing shaker) and whisk to combine.
Create the salad
- Wash and drain the lettuce, shred it and transfer it to a large salad bowl. Add half of the dressing and toss to coat the lettuce.
- Now add the chicken fingers, strips of bacon and cubed avocado to the salad. Serve it with extra dressing on the side.
Notes
DID YOU MAKE THIS RECIPE?
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