Well, not yet. With temperatures in the 90s, I’m still thinking about salads instead of stews. And for our household, not really. It’s rare that we don’t eat salad with, or as dinner every night.
One of the jobs I had during college was working as a server at Friendly’s, known for its ice cream, but it also serves sit-down fast food. One summer, they had a bunch of salads on their menu, but their Crispy Chicken Salad was by far the most popular. I adapted the idea to make this much healthier, slimmed-down version of the salad they served in a deep-fried flour tortilla shell.
There are three things I love about this salad. One, it takes no time to make. Two, when I’m beat, it’s my go-to dinner because, unlike most nights where I make salads and an entree, this is both. And three, for anyone who wants to eat a well-rounded meal, it’s got everything you need and with contrasting textures. And if you’re striving for a whole grain or low-carbohydrate regimen, the chicken bits are a good crispy replacement for croutons (which are awesome, but really just empty calories).
Crispy Chicken Salad Recipe
Prep time: 20 minutes
Accommodates: Omnivores, Vegetarians, Vegans, low-carbohydrate, and low-fat (if you use a low-fat dressing and eliminate the avocado)
- 2 dinner-size plates spread with a bed of Romaine or Spring Mix (more convenient)
- ½ T. Flax seed
- 2 T. Green peas, thawed
- ½ Carrot, thinly sliced
- Red onion, thinly sliced
- 2-3 White button mushrooms, sliced
- Habanero pepper, 6-8 finely chopped tiny bits, (optional)*
- 1 Roma tomato, diced
- ½ Avocado, diced
- 2 Boca Spicy Chik’n Veggie Patty, baked and diced, or chicken tenders or patty
- 2 T. Ranch Dressing, such as Daiya or Follow Your Heart
* Note: If you opt to use the habanero peppers, it’s a good idea to cut them with kitchen shears. Hold the stem with one hand and use the knife to cut slices into the pepper, then cut across the bottom for tiny pieces to avoid getting the juice on your hands.