Crispy Chicken Salad with Feta & Seeds

Prep Time: 5 minutes
Cook Time: 15–20 minutes (depending on cooking method)
Total Time: 20–25 minutes
Serving Size: 1 salad (2 salads per recipe)
Calories & Macros per Serving (with ranch dressing): Calories: 520 Fat: 34g Carbs: 20g Protein: 34g

Ingredients:

• 4 frozen crispy chicken tenderloins

• 4 cups mixed salad greens (romaine, spinach, or arugula)

• ½ cup feta cheese, crumbled

• ¼ cup mixed seeds (sunflower seeds, pumpkin seeds, or sesame seeds)

• Dressing: Ranch or any of your favorite dressings

Instructions:

1. Cook the Chicken:

   • Oven: Preheat to 400°F (200°C). Place frozen chicken tenderloins on a baking sheet and bake for 18–20 minutes, flipping halfway.

   • Air Fryer: Preheat to 375°F (190°C). Place tenderloins in a single layer and cook for 10–12 minutes, flipping halfway.

   • Let the chicken rest for a minute, then slice into bite-sized pieces.

2. Assemble the Salad:

   • In a large bowl, add mixed greens.

   • Top with sliced crispy chicken, feta cheese, and mixed seeds.

3. Dress & Serve:

   • Drizzle with ranch dressing or your preferred dressing.

   • Serve immediately.

Tips:

• Use air-fried crispy chicken for a lighter option.

• Add sliced avocado, cherry tomatoes, or cucumbers for extra freshness.

• Store ingredients separately if meal-prepping to keep the salad fresh.