Rio Chicken Salad Bowl

Rio Chicken Salad


  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • Yield: 4 servings
  • Cooking Method: Baking


  • 600gramsboneless skinless chicken tenders
  • 1/2 cupwhite flour
  • 2eggs
  • 3tablespoonsminced garlic
  • salt to taste
  • pepper to taste
  • 1/2 cuppanko bread crumbs
  • 3/4 cupKalleh Cheddar Cheese
  • 3/4 cupRio Cheese
  • Ingredients For Salad:
  • 1 headRomaine lettuce
  • 1cupgrape tomatoes
  • 1medium-size avocado
  • 1small-size red onion
  • 1/2cupMayonnaise
  • 1/4cupFull-Fat Milk
  • 2 tablespoonsfresh parsley
  • 1teaspoondried dill
  • 1teaspoongarlic powder
  • 1/4teaspoonsalt
  • 1/4teaspoonfreshly grounded black pepper

If you are looking for an epic and refreshing salad recipe, this is the one! This appetizing Rio chicken salad bowl is made from crispy cheddar chicken tenders, healthy vegetables, flavorful Rio cheese pieces, and an amazing ranch dressing. This could be a perfect choice for a busy weeknight, lunch, dinner, or your meal prep bowls for the week.

This healthy, easy-to-make and low carb will be ready in just 30 minutes. This Rio chicken salad bowl is versatile, filling, and so delicious. Make this salad ahead with the dressing on the side and toss it in with the salad when ready to eat.


Step 1

Preheat the oven to 400 F (200 C). Bring a baking sheet and line it with parchment paper. Then set it aside.

Step 2

Choose a medium bowl, and mix the white flour, 1/4 teaspoon pepper, ½ teaspoon salt. Stir to combine.

Step 3

In a separate bowl, crack the eggs, and beat them with a fork until fully incorporated. Then stir in the minced garlic.

Step 4

Choose another medium-sized bowl, and mix panko bread crumbs and crushed Cheddar Cheese in it. Stir it to combine thoroughly.

Step 5

Trim the excess fat from the chicken tenders. Once done, place each tender in flour mixture, then egg mixture, and at last, the breadcrumb mixture. Make sure it is entirely coated on every side. Then put it on the prepared baking sheet. Leave enough room between each piece. Do the same steps for all the chicken tenders.

Step 6

Put the dish in the oven and bake for 15 minutes. Then flip them and continue baking for ten to seven minutes. When the internal temperature of the chicken reaches 165 F, it is done. You want it slightly golden and crispy.

Step 7

Remove from the oven and set it aside to cool for 5-7 minutes while you assemble the salad bowl.

Step 8

On your cutting board, chop the lettuce, and add it to a large bowl. Add the halved grape tomatoes to the bowl. Dice the pitted avocado and add the pieces to the lettuce mixture. You can dice or slice the red onion and add it to the other components of this delicious salad. Use bite-size or crumbles of the Rio Cheese and complete the salad bowl.

Step 9

For a savory ranch dressing, combine the mayonnaise, Full-Fat Milk, fresh parsley, dried dill, garlic powder, salt, and black pepper in a jar or small bowl. Mix them thoroughly.

Step 11

To serve this fantastic salad, drizzle some of the dressing and enjoy!

Cooking Notes

You can serve this salad immediately or refrigerate it in an airtight container. It preserves its freshness for up to 3 days in the fridge.


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