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Choppedsaladwithblueberrymustardranch

Chopped Salad with Blueberry Mustard Ranch and Sweet Potato Crisps

Prep Time: 15 minutes Cook Time: 35 minutes

Are you tired of salads that are healthy and delicious? Take salad to the next level by throwing health to the curb and embracing this bacon-filled delight. The unique punch of blueberry mustard mixed with creamy Ranch dressing slathered over tender chicken chunks will satisfy any salad skeptic. The sweet potato crisps don’t hurt either…

For a vegetarian twist on this recipe: Replace the bacon and chicken with two cups of diced sweet potatoes coated in olive oil, sprinkled with salt, and roasted in the oven for 35-40 minutes. Don’t worry, we wouldn't judge you for keeping the meat in the salad and doubling down on the sweet potatoes anyway.

    Dressing Ingredients
  • 3/4 cup Ranch dressing of your choice

  • 1/4 cup Bowerman's Blueberry Mustard

    Crips Ingredients
  • 1/2 pound sweet potato (quartered)

  • 1 quart vegetable or coconut oil (for deep frying)

    Bacon and Chicken Directions

  1. The warm up...

    Preheat your oven to 350 degrees.

  2. ...and the pinch

    Season the chicken tenders with salt and pepper.

  3. It's bacon, you know this

    Place your bacon on a parchment-lined baking sheet and cook until crispy (15-20 minutes depending on how you like it).

  4. Two meats with one pan

    Remove the bacon from the pan and replace it with the chicken tenders. Cook to an internal temperature of 160 degrees (typically about 20 minutes).

    Flavor alert: Don’t worry about the bacon drippings, your tenders will love them!
  5. Chop and chill

    When cooled, chop your bacon and chicken to your desired size. Refrigerate until you are ready to mix up your salad.

    Crips Directions

  1. Lug the jug

    Bring a quart of vegetable oil or coconut oil to 375 degrees in a deep frier, Dutch Oven, or other large heavy pot.

    Safety first: Make sure there is plenty of room left in the pot to avoid potential spills.
  2. "Knife" skills

    While the oil is heating up, thinly slice your sweet potato quarters on a mandolin.

    Safety first: Use the guard that came with your mandolin or a cut resistant glove while doing your slicing.
  3. Sliced crispies

    When your oil is up to temperature, add your slices in small batches taking care to make sure they don’t stick together.

    Tip: Monitor your fry thermometer to make sure your oil hasn't cooled down too much before adding the next batch.
  4. Everyone out of the pool

    With a kitchen spider or other suitable utensil, carefully remove the sweet potato crisps from the oil once they start to brown. Spread them out on paper towel and sprinkle with salt to taste. Set aside until ready to serve.

    Salad Directions

  1. The fun part

    Place all your salad ingredients in a bowl and mix them together with the chicken and bacon. Add your salad dressing and combine until evenly coated.

  2. It's just a little crunch...

    Place your chopped salad on a plate and sprinkle a handful of your sweet potato crisps over the top.

  3. What are you waiting for?

    Dig in!