Chicken Tender Salad
We love this one!
Ingredients:
• 1lb chicken tenders (ButcherBox)
• 1-10oz bag of Simple Mills sea salt crackers (or you can do any that you like! We try to be as gluten free as possible)
• 1 tbsp paprika
• 1 tbsp garlic powder
• Salt and pepper
• 2 eggs
• 1 tsp pickle juice
• Any type of lettuce (we do butter or a spring mix)
• Vegetables for salad (carrots, cucumbers, mushroom, etc.)
• Lemon, olive oil, & red wine vinegar for dressing (can also use dressing of your choice)
Directions:
1. Grind up packet of crackers in food processor and pour into large bowl. Mix in paprika and garlic powder. Set aside.
2. Prep chicken tenders by patting them dry and then sprinkling both sides with salt and pepper.
3. Crack two eggs in a bowl and add pickle juice. Whisk together.
4. Preheat oven to 400 degrees.
5. Line baking sheet with parchment paper.
6. Dip chicken tender in egg mix and then into cracker mix. Put onto baking sheet.
7. Bake chicken for 10 minutes, flipping halfway through.
8. While chicken is cooking prepare spring mix and vegetables. Put together your salad
9. Once chicken is done, let rest for 5 minutes.
10. Separate salad onto plates, pour on dressing (if using homemade dressing, pour olive oil, red wine vinegar and squeeze half a lemon on salad).
11. Put tenders on top of salad, pour on Bachan’s sauce and ENJOY!