Crispy Chicken Salad

Crispy Baked Chicken Fingers Salad Recipe

#Crispy #Baked #Chicken #Fingers #Salad #Recipe

(About 4 servings)

Ingredients for Crispy Baked Chicken Fingers:
cooking spray
1 pound chicken breast tenderloins
salt and pepper (to season the chicken)
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 large eggs
1 tablespoon water
1 tablespoon mustard (I used Gulden’s Spicy Brown Mustard)
1/4 teaspoon dried thyme
2 cups panko bread crumbs
Ingredients for the Salad Part:
lettuce (I used Romaine.)
sliced avocado
chopped red bell pepper
sliced cucumber
dressing (Almost any kind of dressing will work with this salad. You can use store bought dressing, homemade lemon dressing, or homemade Italian vinaigrette, to name a few.)
toasted sesame seeds

Directions for the Crispy Baked Chicken Fingers:
Preheat the oven to 475 degrees F.
Line a baking sheet with tin foil and place a wire rack (i.e. metal cooling rack) on top.
Spray the wire rack with cooking spray and set it aside.
Season the chicken breast tenderloins with salt and pepper and set them aside in bowl #1. (You can also just leave them in the tray they come in, but we’ll still call it bowl #1 below.)
In bowl #2, whisk together the flour, garlic powder, and cayenne pepper.
In bowl #3, whisk together the eggs, water, mustard, and thyme.
In bowl #4, add the panko bread crumbs.
Cover each seasoned piece of chicken (from bowl #1) in the flour mixture (in bowl #2).
Then dip each piece of chicken in the egg mixture (in bowl #3).
Finally coat each piece of chicken in the panko crumbs (in bowl #4).
Transfer the chicken pieces to the prepared wire rack.
Spray the chicken pieces with cooking spray and cook them for about 15 minutes or until the chicken is cooked.
Directions for Crispy Baked Chicken Fingers Salad:
In a big bowl, combine the lettuce, avocado, red bell pepper, and cucumber.
Pour in the dressing and gently mix everything together.
Add all of the crispy chicken fingers on top of the salad bowl, or portion out the salad onto plates and divide the pieces of crispy chicken evenly per serving.
Sprinkle toasted sesame seeds on top.

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