Chicken Tender Salad Recipe

Inspired by Hook & Reel Cajun Seafood & Bar

Time40m

Serves4

Our ever popular fried chicken tenders on top of our house salad.

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Ingredients

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Salad Ingredients

1 pound Chicken tenders

1 cup 00 bread flour

2 large Eggs

1 cup Breadcrumbs

4 cups Mixed salad greens

1 cup Cherry tomatoes

1 medium Cucumber

1 small Red onion

3 tablespoons olive oil

2 tablespoons Aged balsamic vinegar

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Preparation Steps

Prepare the Chicken Tenders

Preheat the oven to 400°F (200°C). Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour with salt and pepper.

Bread the Chicken

Dip each chicken tender first in the flour, then in the egg, and finally in the breadcrumbs. Place them on a baking sheet lined with parchment paper.

Bake the Chicken

Bake the chicken tenders for 20-25 minutes or until golden brown and cooked through, flipping halfway through the cooking time.

Prepare the Salad

While the chicken is baking, wash and chop the salad greens, slice the cucumber, and halve the cherry tomatoes. Thinly slice the red onion.

Make the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.

Assemble the Salad

Once the chicken tenders are cooked, slice them into strips. In a large bowl, combine the salad greens, tomatoes, cucumber, and red onion. Drizzle with the dressing and toss gently.

Top with Chicken

Place the sliced chicken tenders on top of the salad and serve immediately.