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chicken finger salad in a bowl with dressing on the side

Family friendly, baked chicken finger salad

Family friendly baked chicken finger salad, a healthier take on the most popular item on the kid's menu. All the good stuff in one salad!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: lunch, Main Course, Salad
Calories: 488
Ingredients Method Notes

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*

Method
 

Bake the chicken fingers
  1. Preheat the oven to 350℉/175℃ and line a baking sheet with parchment paper. Lightly brush the parchment paper with olive oil.
  2. Whisk the egg, salt and pepper together. Dip the strips of chicken breast in the egg mixture and then in panko bread crumbs.
  3. 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
  1. 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
  1. Add all the dressing ingredients to a tall mixing bowl (or dressing shaker) and whisk to combine.
Create the salad
  1. 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.
  2. Now add the chicken fingers, strips of bacon and cubed avocado to the salad. Serve it with extra dressing on the side.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.