October 13, 2011: Chicken Tenders Salad Recipe

Back when I lived in the city, I used to love going to Applebee’s for lunch. They had a fried chicken salad on the menu that was my favorite. Now that I no longer live in a city with an Applebee’s restaurant and no longer work in corporate America, I’ve come up with my own version of that salad. This is great as a lunch dish or even a main dish salad for dinner. And it's the perfect way to use up any leftovers from my cornflake crusted chicken tenders recipe.

Chicken Tenders Salad

4 cups mixed baby greens

1 tomato, cut into chunks

2 green onions, sliced on the diagonal

2 ounces sharp cheddar cheese, cut into small cubes

4 hard boiled eggs, peeled and quartered

½ recipe cornflake crusted chicken tenders

Divide all ingredients between two large bowls. Top with Honey Mustard salad dressing and fresh sourdough croutons and cracked black pepper, if desired.

Honey Mustard Salad Dressing

¼ cup prepared yellow mustard

¼ cup Dijon mustard

½ cup honey

¼ cup mayonnaise

2 T. olive oil

1 t. finely minced garlic

Combine all ingredients in a jar. Shake well to mix.

Serves 2 as a main dish.

April 5, 2011: Cornflake Crusted Chicken Strips Recipe

This recipe is actually a conglomeration of one my mother used to make and my own fresh spin on it. As my son was growing up, he loved chicken nuggets and chicken strips – it was his favorite dish to order any time we went out to eat.

I wanted to make chicken strips for him at home that were healthier than the deep fried version served in restaurants and fast food places. The following is the recipe is what I came up with – and my son absolutely loves these (my picky husband, too)!

Note: This is a bone-in, skinless chicken thigh crusted with cornflakes instead of chicken breast strips... still yummy!

Cornflake Crusted Chicken Strips

2 – 3 boneless, skinless chicken breasts (2 large or 3 small)
Garlic salt
Pepper
Paprika
1 cup flour (approximately; add more if you run out)
2 eggs, beaten slightly with a sprinkle of water
2 cups coarsely crushed cornflakes
2 T. olive oil

Cut the chicken breasts into strips about one inch wide. Season both sides with the garlic salt, pepper, and paprika. Put the flour on a paper plate and coat both sides of the chicken strips.

Place the beaten eggs in a shallow dish, such as a pie plate. Place the crushed cornflakes in another dish or paper plate. Dip the flour-coated chicken strips first in the eggs, then into the cornflakes crumbs. Let rest for about half an hour.

Pour the oil into a large, shallow baking pan. Heat the oven to 375 degrees and place the oiled pan in it; let heat for about 5 minutes, until the oil is warm. Swirl it around the pan so it covers the entire surface. Place the chicken strips on the pan and return to oven. Bake 15 minutes. Remove from oven and flip the strips over; bake an additional 10 – 15 minutes until done (total cooking time depends on how thick the chicken breasts are).

Serve with ranch, barbecue, or honey mustard sauce for dipping.