Large glass bowl of salad with chopped hard-boiled eggs and chicken tenders.

Picnic Fried Chicken Salad

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Mix
  • Cuisine: American


Listen to me explain briefly about how to make this salad, with some great tips along the way, by clicking the play button below:

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  • 1 small head iceberg lettuce, chopped
  • 1 cup shredded carrots
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes, cut in half
  • ½ red onion, peeled, sliced thin
  • 1 cup shredded cheddar cheese
  • 4 hard-boiled eggs, quartered
  • 12 fried chicken tenders, chopped
  • ½ cup sliced green onion
  • ½ cup chopped, candied pecans
  • ½ cup salad dressing*


  1. In a large bowl add lettuce, carrots, cucumber, tomatoes, onion, and cheese. Toss to combine.
  2. Place egg and chicken tenders on top of lettuce. Top with green onion and candied pecans.
  3. Serve cold with favorite dressing. 


*My favorite dressing for this salad is this Honey-Tahini Dressing so if you’re making your own salad dressing, go with that. If you’re buying salad dressing for this, I’d use something a little bit sweet, like a Creamy Poppy Seed Dressing. Honey Mustard Dressing would also be a great choice! (Dressing not included in nutritional information.)