In addition to the greens taking over my crisper drawer, today's hot dinner was inspired by my dad. The man loves himself a chicken finger salad, and they are a regular on my parents' dinner rotation. Why have I not thought of making one at my own house before? It was a serious DUH moment when the thought finally crossed my mind.
I often find that building salads is more a matter of personal taste and the level of your appetite than science. The recipe below is really more of a guideline. Pile your Chicken Finger Salad as high (or low) with toppings as you'd like. The final result is up to you!
Chicken Finger Salad
6 cups of your favorite salad greens
1/2 cup shredded carrots
1/2 cup corn kernels (Either frozen corn that you've thawed or cut off the cob.)
1/3 cup shredded cheddar (for the husband) or crumbled blue cheese (for me)
5-6 cooked chicken tenders (Either homemade or store bought)
1/3 cup crushed tortilla chips
4 tablespoons barbecue sauce (or to taste)
3 tablespoons Ranch dressing (or to taste)
Freshly cracked black pepper
Evenly divide lettuce, carrots, corn, cheese, chicken tenders, and tortilla chips between two plates. Drizzle with barbecue sauce and Ranch dressing and sprinkle with black pepper.
See? Toppings are up to you! The husband opted for a hearty pile of shredded cheddar, while I chose crumbled blue cheese.