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Chicken Tender Salad Recipe

American · Main course · 30 min total

A quick and satisfying salad featuring crispy chicken tenders on a bed of fresh greens with a tangy honey mustard dressing.

Ingredients

• 1 lb (450g) chicken tenders
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 3 tbsp olive oil, divided
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced cucumber
• 1/4 cup honey mustard dressing (store-bought or homemade)

Instructions

1. In a shallow bowl, combine flour, salt, pepper, paprika, and garlic powder. In another bowl, place beaten eggs. In a third bowl, place panko breadcrumbs.
2. Dredge each chicken tender in the flour mixture, then dip in egg, and coat with panko, pressing gently to adhere.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken tenders in batches, about 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a paper towel-lined plate.
4. In a large bowl, toss mixed greens, cherry tomatoes, and cucumber with remaining 1 tbsp olive oil and a pinch of salt and pepper.
5. Slice chicken tenders into bite-sized pieces. Divide salad among plates, top with chicken, and drizzle with honey mustard dressing.

Tips

• For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
• To make homemade honey mustard dressing, whisk together 1/4 cup mayonnaise, 2 tbsp honey, 2 tbsp Dijon mustard, and 1 tbsp lemon juice.
• Leftover chicken tenders can be stored in the refrigerator for up to 2 days; reheat in the oven to maintain crispiness.

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