Cornmeal Crusted Chicken Salad
Cripsy oven "fried" cornmeal crusted chicken tenders served over mixed greens with avocado, fresh summer berries and a simple baslamic vinaigrette.
Servings: 4 servings
Calories: 636kcal
Ingredients
- 1 lb chicken tenders
- 1/2 cup unsweetened yogurt of choice*
- 2 tbsp milk of choice
- 1 tbsp honey
- 2 tsp thyme
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 1/4 cup Panko or homemade bread crumbs**
- 3/4 cup cornmeal
- 1 tbsp olive oil + more for drizzling
- For serving: mixed greens fresh berries, and avocado
For the balsamic vinaigrette
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp dijon mustard
Instructions
- Preheat the oven to 425 F and line a rimmed baking sheet with parchment.
- In a large bowl, whisk together yogurt, milk, honey, spices and salt. Add the chicken tenders and toss to coat. Let marinate at room temperature for 15 minutes.
- Combine bread crumbs, cornmeal and 1 tbsp olive oil in another bowl. Remove each chicken tender from the marinate and coat both sides with the cornmeal mixture. Arrange in rows on the prepared baking sheet and drizzle with olive oil. Bake for 10-12 minutes or until golden brown and the chicken is no longer pink in the center. Let cool 5-10 minutes before serving.
- Meanwhile make the dressing by whisking together olive oil, balsamic vinegar and dijon mustard until combined. Serve chicken tenders over mixed greens with berries, avocado and balsamic dressing.
Notes
*I use a dairy free coconut yogurt. Make sure whatever use has a thicker consistency and higher fat content.
**For easy homemade breadcrumbs, place a 4-5 slices of sourdough bread in the oven while it preheats. Let those dry out for 5-10 minutes then pulse them into fine crumbs in a food processor.
Nutrition
Serving: 1g | Calories: 636kcal | Carbohydrates: 74g | Protein: 20g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Cholesterol: 27mg | Sodium: 1093mg | Fiber: 6g | Sugar: 9g