Oven Fried Chicken Salad with Homemade Honey Mustard Dressing was 😍 and took 20 minutes to make. Plus we ate the leftover chicken over pasta tonight (and I’ve been dipping them in ranch as I clean up dinner 😊.
Chicken tenders
Milk or buttermilk
Eggs
Corn Flakes, crushed
Seasoned salt and pepper
Garlic powder
Cayenne
SALAD FIXINGS:
Arugula and Romaine lettuce
Avocado
Frozen corn, charred in sauté pan
Cherry Tomatoes
Sliced red onion (marinated in dressing)
Red Leicester cheese with chili and red pepper, chunked (TJs)
HONEY MUSTARD DRESSING:
Equal parts: Dijon mustard, honey, EVOO, and white wine vinegar. Add S&P. Shake and refrigerate.
METHOD:
Marinate chicken tenders in milk and egg mixture. In a plastic bag, crush corn flakes until completely smashed. Add salt, pepper, cayenne, and garlic powder to corn flakes. Dredge chicken in cornflake mixture and put on oiled cookie sheet. Drizzle EVOO over chicken. Bake at 375 for 20-25 minutes flipping midway through baking. (You may need to move to top rack or broil at the end to get extra crisp.)
