Honey-Balsamic Dressed Southern Hospitality Chicken Salad

Prep Time: 
40 minutes
  • 3 Tbsp. garlic butter spread
  • 6 chicken tenders
  • 1 package (6.5 oz.) pre-washed butter lettuce blend (green and red butter lettuce)
  • 1/4 C. cooked edamame or baby lima beans, chilled
  • 1/2 medium-size red or yellow bell pepper, cut into julienne strips
  • 3/4 C. raw tiny cauliflower flowerets
  • 1 medium-size naval orange, peeled and cut into bite-size segments
  • 1/2 C. dried cranberries
  • 3 Tbsp. crumbled goat cheese
  • 1-1/4 C. bottled honey balsamic salad dressing
Prep Instructions: 

In a medium-size fry pan, over medium heat, melt garlic butter spread; add chicken tenders and fry 3 minutes on each side, or until browned. Remove to plate and slice on the diagonal when cool enough to handle.

Arrange butter lettuce on a large platter.

Sprinkle edamame or lima beans over lettuce.

Distribute bell pepper strips on top of all; next place cauliflower flowerets atop salad, followed by orange segments.

Sprinkle cranberries over all.

Arrange cut chicken pieces over top of salad and finally sprinkle with goat cheese.

Shake or stir salad dressing and drizzle about 1/4 C. over all on platter.

Serve remaining dressing at the table for each person to use as desired.

Number of Servings: 
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