I’m a texture person when it comes to food. I can’t stand soggy cereal, to the point where I prefer to have separate bowls of cereal and milk and dip it in a spoonful at a time to retain maximum crunchiness. I like oatmeal, but only when it’s baked to a firmer texture, instead of the gloppy instant kind. I love dipping grilled cheese sandwiches in creamy tomato soup, but only if it’s a quick dip and I eat all soup-covered sandwich within moments of it coming in contact with the liquid. And dipping cookies in milk? That’s tricky business, people.
Salads are the perfect medium to combine all kinds of textures and that’s exactly what I like to do. I go a little topping crazy, but I love all things crunchy, crispy, creamy, chewy, and juicy. And a wonderful way to add crunch to a salad is with homemade garlic butter croutons.
Dressing can also be tricky on salad, since it can zap the crunch of a crouton. That’s actually where I get slightly neurotic, which is why I don’t eat this way in public, but my favorite way to eat salad is to spear a piece of lettuce, then carefully gather one of each ingredient on my fork and dip it in just a little bit of dressing. It takes a little bit longer to eat, but each topping retains its ideal texture and I get all of the flavors I want in every single bite. Though sometimes I have to break the croutons in half, because there are usually less of them in bigger chunks, but it would be a travesty to run out with half a bowl of lettuce left!
This salad is like texture wonderland. You have creamy avocado cubes, juicy tomato halves, crunchy croutons and chicken tender chunks, crumbly egg yolks, and crispy onions and Romaine hearts, and it’s all topped with a tangy honey mustard dressing (that is, if you’re not the weirdo with the bowl of dressing on the side that you dip each equal forkful of salad into).
Foster Farms recently sent me some of their frozen crispy strips to try and they were the perfect way to add protein and crunch to this salad.
Like I said, I’m picky when it comes to texture, but their strips had a really good crunch (without being hard) and the chicken was still juicy, which is rare in frozen chicken strips. I appreciate having an all natural food that I can grab and bake quickly and I’m a sucker for family owned companies.
And you have the chance to try some, as well!
All you have to do is leave a comment on this post to earn an entry telling me your favorite way to eat chicken tenders. Chopped inside of a wrap? Dipped in ranch? Tossed in buffalo sauce?
Make sure to leave an e-mail address so that I can contact you if you win!
I’ll be picking 5 winners who will each receive a voucher for a free Foster Farms all natural frozen cooked chicken product. They have 21 varieties, so you can pick whatever strikes your fancy!
I’ll close the giveaway on Tuesday, February 17th at 3pm MST. Good luck!
20 minPrep Time
15 minCook Time
35 minTotal Time
- 6-8 c. Romaine lettuce
- 2 small avocados, diced
- 1 c. cherry tomatoes, sliced in half
- 4 hard boiled eggs, peeled and chopped
- 3/4 c. red onion, chopped
- 4 frozen chicken tenders, baked and chopped
- honey mustard dressing
- 3 cups french bread, cut into 1/2" cubes
- 1 1/2 Tbs butter, melted
- 1/4 tsp garlic salt
- ground pepper, to taste
- Preheat oven to 350 degrees.
- Put french bread cubes into a mixing bowl.
- Drizzle with butter and toss together with salt and pepper.
- Spread in a single layer on a baking sheet and bake for 15-20 minutes. Cool.
- Mix all salad ingredients together, top with croutons and dressing, and serve immediately.
Shredded cheddar cheese and sunflower kernels also make a great addition to this salad!
*Foster Farms sent me a sample of their product, but my opinions are my own!