Juicy Creole-seasoned chicken tenders served over crisp romaine lettuce with avocado, hard-boiled eggs, smoky bacon, cherry tomatoes, olives, red onion, and toasted pine nuts, all tossed in a zesty Creole honey mustard dressing.
Ingredients
For the Creole Chicken
- ½ lb chicken tenders
- 2 tsp Creole Spice Blend
- 1 Tbsp olive oil or vegetable oil
For the Creole Honey Mustard Dressing
- 2 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp mayonnaise or Greek yogurt
- 2 tsp honey mustard
- 1 tsp Creole Spice Blend
- ½ tsp Worcestershire sauce
- Salt and pepper, to taste
For the Salad Base & Toppings
- 2 cups romaine lettuce, chopped
- 1 ripe avocado (peeled, pitted, and cut into small cubes or slices)
- 2 hard-boiled eggs (peeled and cut into wedges or slices)
- 1 cup cherry tomatoes, halved
- 5 slices cooked bacon, crumbled into small pieces
- ⅓ cup olives of your choice (sliced or halved)
- ⅓ cup red onion, thinly sliced
- 2 Tbsp toasted pine nuts
Instructions
Whisk Dressing & Season Chicken
- Creole Dressing: In a small bowl or jar, whisk together the 2 Tbsp extra virgin olive oil, 2 Tbsp red wine vinegar, 2 Tbsp mayo or Greek yogurt, 2 tsp honey mustard, 1 tsp Creole Spice Blend, and ½ tsp Worcestershire sauce. Season with salt and pepper to taste; set aside.
- Season Chicken: Pat the ½ lb chicken tenders dry. Toss with 1 Tbsp olive oil and coat evenly on all sides with 2 tsp Creole Spice Blend.
Cook & Slice Chicken
- Pan-Sear: Heat a skillet over medium-high heat. Add the seasoned chicken tenders and cook for 3 to 4 minutes per side until golden-brown, charred at the edges, and cooked through (internal temp 165°F).
- Slice: Transfer the chicken tenders to a cutting board, let them rest for 3 minutes, then slice into bite-sized pieces.
Assemble & Serve
- Base: Spread the 2 cups chopped romaine lettuce into an even bed across a large platter or divide between two salad bowls.
- Arrange Toppings: Arrange the toppings in distinct, neat mounds around the plate in a clock formation—placing the sliced Creole chicken, cubed avocado, hard-boiled egg wedges, halved cherry tomatoes, crumbled bacon, sliced olives, and thinly sliced red onion section by section around the perimeter.
- Finish: Sprinkle the 2 Tbsp toasted pine nuts over the center and drizzle generously with the prepared Creole dressing right before serving.
Notes
Other recommended toppings for the salad are blue cheese, diced red bell pepper, cucumber, etc. Add whatever combination you like and enjoy.
