Best Chicken Tender Salad Recipes

PAN SEARED CHICKEN WITH TENDER LEEK, LEMON RICE PILAF, AND WHATEVER YOUR GARDEN GROWS SALAD

Steps:

• Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
• Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
• Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
• To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.
• Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
• Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
• Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
• Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
• Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.

ALMOND CRUSTED CHICKEN TENDER SALAD WITH ORANGE-TERIYAKI-HONEY DRESSING

Steps:

• 1. Season chicken tenders with pepper. 2. Beat egg with teriyaki sauce in shallow bowl until well blended. 3. Place flour in shallow dish. 4. Combine bread crumbs and almonds together in separate shallow dish. 5. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture. 6. In 12-inch skillet, heat 2 Tbsp. vegetable oil over medium-high heat. 7. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed. 8. Divide salad greens among 4 dinner plates.

ALMOND CRUSTED CHICKEN TENDER SALAD

Steps:

• Dressing preparation.
• Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.
• Set aside.
• Salad preparation.
• Season chicken tenders with pepper.
• Beat egg with the tablespoons of teriyaki sauce in shallow bowl until well blended.
• Place flour in shallow dish.
• Combine bread crumbs and almonds in another shallow dish.
• Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture.
• In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat.
• Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed.
• Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with an orange-teriyaki-honey dressing (Kikkoman recommended).

ALMOND CRUSTED CHICKEN TENDER SALAD

Steps:

• I N S T R U C T I O N S Orange-teriyaki-honey dressing Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel. Chicken salad Season chicken tenders with pepper. Beat egg with teriyaki sauce in shallow bowl until well blended. Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture. In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed. Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with orange-teriyaki-honey dressing.

JUSTIN'S CHICKEN TENDER SALAD

Steps:

• With hands crush each bag of chips separately into a shallow dish. In another shallow dish, add 1 cup of flour and in another shallow dish; beat 3 eggs. Dredge chicken strips in flour, then egg and finally into the crushed tortillas. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer to plate. Sprinkle with Big Daddy seasoning.
• In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan- fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve.
• In a large bowl, toss together lettuce, field greens, beans, plum tomatoes, Cheddar, avocados, jalapenos and fresh cilantro. Top with cooked chicken and peppercorn dressing.
• In a large bowl, mix ingredients together.

CHICKEN TENDER SALAD

Steps:

• Puree chipotles and egg together in a food processor. When well blended transfer to a bowl and whisk in beer.
• In a separate mixing bowl combine flour, cornstarch, baking powder and salt. Add egg mixture to flour mix, whisk well to prevent clumps. Add freshly ground pepper. Set aside while preparing chicken.
• Cut chicken breasts into strips. Dip into batter and fry in at least 4\" of hot canola oil.
• Assemble salad and place chicken on top.