Honey Mustard Chicken Tender Salad
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
Chicken Tenders
  • ½ cup all-purpose flour
  • 1 tsp salt
  • 2 eggs, beaten
  • 1 cup cornmeal
  • ½ tbsp. seasoned salt
  • ½ tsp. pepper
  • 1.5 lbs. chicken breast tenderloins
  • 2 tbsp. honey
  • Oil for pan
Honey Mustard Dressing
  • ⅓ cup plain Greek yogurt
  • ¼ cup apple cider vinegar
  • 3 tbsp. Dijon mustard
  • 3 tbsp. honey
  • 2 tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
Salad
  • 2 large carrots, peeled and julienned
  • 5 oz. baby spring mix salad blend
  • 1 pint grape or cherry tomatoes, halved
Instructions
  1. In a small, shallow dish, combine flour and salt. In another shallow dish, combine cornmeal, seasoned salt, and pepper. Set up your bowls with the flour on the left, beaten egg in the middle, and cornmeal on the right.
  2. Pat the chicken breast tenderloins dry with a paper towel and set aside.
  3. Heat oil in a large frying pan or skillet. You want the oil to come up halfway on the chicken breast tenderloins for the shallow-fry method, so ensure you put in enough oil!
  4. Once oil is hot, coat chicken on both sides with flour, then egg, then cornmeal mixture. Set into hot oil.
  5. Cook on each side over medium-low heat until golden brown, about 7-10 minutes. Flip gently with tongs to cook each side. When done, transfer to a plate lined with paper towels and drizzle with honey.
  6. For the dressing, whisk together yogurt, vinegar, mustard, honey, olive oil, salt, and black pepper. Set aside.
  7. In a large bowl, toss together salad mix, carrots, and tomatoes. Top with chicken tenders and drizzle with the honey mustard dressing.
  8. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/honey-mustard-chicken-tender-salad/