It all started with a conversation while checking out at my main market.
I had a container of Peruvian Pearl Peppers from the olive bar and the cashier wondered what they were and how I used them. I replied that we love ’em in salads and sometimes in casseroles.
She then mentioned that I would save by buying two of the store’s most excellent take and bake chicken tenders, and I explained that two trays was just too much.
She replied that I could always freeze one, and then mebbe use it, as she does, reheated as a fried chicken salad.
And so, a new fave was born.
I did go back and pick up another tray of chicken tenders – original, since I already had a tray of Nashville Hot – and, yeh, two trays for $10 is a pretty decent deal over 6.99 each – and stashed it in the freezer.
•Chicken tenders, frozen
•Red onion, sliced thin
•Black beans, drained and rinsed
•Peruvian Pear Peppers, drained and rinsed*
*Or, whatever else you may like in your salad.
Assemble your salad ingredients (except for the seasoned salt) in a bowl and stash in the fridge to chill and crisp while you prep the chicken.
A note on salad dressing: ranch would work a treat, and I happen to make a fine Honey Mustard, but my husband found this no sugar added bottle in the market, and I figured “why not?” The ingredients do not suck, and it was really quite nice.
On to the chicken…
Heat your air fryer to 400º and arrange your frozen chicken tenders in a single layer on the rack or in the basket and spray with a bit of olive oil.
Air fry for ten minutes, then turn over and air fry for another two or three minutes, until the chicken is heated through and crispity.
Remove the chicken to a cutting board and slice into thin strips.
Toss the chilled salad with a bit of the Seasoned Salt – for just the two of us, I used about 1/4 teaspoon – then place in individual salad bowls and top with the sliced chicken.
Pass with your dressing of choice for folk to add as much or as little as they like.