Makes 4-ish servings

Notes:

Guys, we turned 40, and that’s inspired some reflection. So, we’re taking a long look at our habits, which includes the chix tendie bowl - the meal that launched this whole damn venture, and the meal that epitomized our 30s. But, like us, it may be time for the tendie to evolve.

While we still have infinite fondness for it, we’re giving the tendie bowl a glow up. And, though we could eat crispy chicken on top of anything, this salad is particularly amazing. The crispy kale chips have been swapped for fresh greens (a gracefully aging lady needs her fiber) and a couple other fresh things have been added. But, the add-ons for this one are infinite, so read on for what else you could/should add to it.

On this, our fortieth of birthdays, we also have to shout out our bestie text chain, where our girl Hayley asked what else she should put on her crispy chix salad, and to our dearest college friends with whom we ate many, many wendy’s crispy chicken salads, the forebearer of this dish.

Final notes: We really recommend using a mandolin for the cucumber and radish prep. Don’t skimp on the pickles, which are a nod to both this dish’s fast food origins and our Jewish heritage.

Products recs:

We’ve made this salad with both Just Bare’s Spicy Chicken Filets and crispy chik’n cutlets (which we craved when we were pregnany) and we like both.
We’ve consumed more than our fair share of ranch dressing, and Tessamae’s is the best without a doubt.

Kid tips:

How to include them:

Let them place the chicken pieces on tray to be heated
Have them tear up lettuces
They can add and stir in pre-measured of amounts of fixings: microgreens, seeds, carrots, etc.

How to plate it:

Cut the chicken into the appropriate/desired size for your kiddo, then serve alongside some sliced cucumber, some pumpkin seeds (if nothing a choking hazard), some halved cherry tomatoes (if using), and a dollop of ranch.

Swaps:

Any crisp chicken product you have on hand will work here - nuggets, tendies, cutlets, would be grea
Peanuts, corn nuts, any number of crispy little bits
Kale - either curly or lacinato, torn into bite sized pieces and massage with a bit of salt - instead of the lettuce
Another pickle - say cornichon if you wanna get fancy - for the bread and butter pickles
Nutritional yeast for the cheese

Add-ons:

Cherry tomatoes, halved or not
Corn kernels, either fresh or frozen
A handful of shredded cabbage to take the crunch factor to the max
A drizzle of buffalo sauce - we like Primal’s
The kale chips from the original could make an appearance here

Equipment:

Large mixing bowl
Mandolin
Spatula

Ingredients:

~1 pound pre-cooked chicken cutlets (or tenders/nuggets)
5 ounces/4 cups of baby butterhead or little gem lettuce
2 - 3 baby cucumbers, or ½ hothouse cucumber
2 - 3 small red or pink radishes
Handful of microgreens (optional)
2 cups of pre-shredded carrots
~2 tablespoons ranch or to your liking
Sprinkle of Parmesan or cotija
Handful of toasted pumpkin seeds
A few chives

Steps:

Cook the chicken cutlets according to the instructions on the package - we prefer to airy fry ours for a bit of extra crunch.

While the chicken is heating, prep your salad: tear your lettuce leaves into bite sized pieces and toss into a large mixing bowl.

Going slowly and carefully, thinly slice your cucumber and radishes using your mandolin. Toss both into your bowl with your greens.

Also to the bowl, add your microgreens and shredded carrots, then use a spatula to gently toss the salad.

Top each bowl with a chicken cutlet and desired amount of dressing, then garnish with your pumpkin seeds.

Coarsely chop your chives, then sprinkle a few onto each bowl.

Crispy Chix Sitch Salad