Ingredients
2 cup crispy chicken strips, store-bought and sliced
8 cup romaine , (2 hearts), chopped, (chopped into bite-sized pieces)
1 cup cherry tomatoes, halved
1 cup persian or english cucumber, thinly sliced
½ cup red onion, thinly sliced
1 large ripe avocados, (or 2 medium), thinly sliced or chopped
⅓ cup honey-roasted or plain toasted almonds, Optional:
2 tbsp bbq sauce, good-quality
2 tbsp honey
¼ cup regular full-fat mayo
1 tbsp dijon mustard
1 tbsp apple cider vinegar
fine sea salt
freshly cracked pepper
Preparation
Start by preparing chicken tenders according to package directions. Let cool to warm and then thinly slice.
Chop the romaine, wash, and make sure it is thoroughly dried before adding to a large bowl (dressing won’t adhere to wet lettuce).
Add halved cherry tomatoes, thinly sliced cucumbers, sliced red onions, and sliced avocado to the bowl or place on individual plates.
Add the sliced chicken on top. Drizzle with the dressing (see next step to prepare), toss to combine, and serve immediately.
Whisk the ingredients for the dressing, along with a big pinch of salt and black pepper. Whisk until smooth. If not using immediately, transfer to a mason jar and refrigerate. (Leftovers stay good for 5-7 days).
