Tempura Chicken Salad
Build a Better Bowl
This tempura chicken salad brings fresh fruit, crisp veggies, jalapeño ranch, and golden crunch into one colorful bowl. Eating better does not have to feel like punishment. The sad desk lunch can sit this one out.
INGREDIENTS
- 8 raw chicken tenders
- Salt and white pepper, for seasoning
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- 1 portion prepared salad greens
- 1 SugarBee apple, sliced
- 1 pear, sliced
- 1 ripe avocado, sliced
- Kernels from 2 ears fresh corn
- 1 orange, peeled and sliced
- 1 handful cherry tomatoes, halved
- Homemade jalapeño ranch dressing
Directions
STEP 1: Heat the Oil
Pour oil into a deep pot, keeping it no more than halfway full. Heat the oil to 380°F.
STEP 2: Prep the Produce
Slice the apple, pear, avocado, and orange. Cut the corn from the cobs and halve the cherry tomatoes. Set everything aside with the salad greens.
STEP 3: Prep the Chicken
Lightly season the chicken tenders with salt and white pepper.
STEP 4: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
⭐ Pro tip: Nest the mixing bowl in ice to keep the batter cold.
STEP 5: Fry Fearlessly
Coat each tender in batter, then carefully place it into the oil in a sweeping motion away from your body. Fry at 380°F for 4 to 5 minutes, until lightly golden and the chicken reaches 180°F internally.
STEP 6: Build the Salad
Cut the tempura chicken into bite-size pieces. Add the fruit and vegetables to the greens, then pile the crispy chicken on top.
STEP 7: Serve & Enjoy
Drizzle with jalapeño ranch and toss.
