Apple and Fennel Citrus Salad with Crunchy Chicken Strips
It’s the most wonderful time of the year! Red Prince apples are back on the store shelves! They appear in January after having been cellared just long enough to let the natural sugars and acids mature ensuring that the taste and texture are at their peek.
We also love the biodegradable packaging, or if you prefer you can buy them individually as well.
Hands down of favorite apple for snacking and baking!
PrintApple and Fennel Citrus Salad with Crunchy Chicken Strips
- Yield: Serves 4
Ingredients
Units
Scale
Dressing
- 1/4 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup lemon juice
- 3 tbsp lime juice
- 1 tbsp fresh chopped cilantro
- 1/2 tsp salt
- 1/4 tsp pepper
Salad
- 1 bulb fennel cut in half and thinly sliced
- 3 medium Red Prince apples, cored and sliced
- 12 cherry tomatoes, halved
- 1 green onion, sliced
- 1/2 cup roasted pumpkin seeds
Chicken
- 1 chicken breast cut into tenders
- 1/2 cup canola oil
- 1/2 cup flour
- 2 eggs plus 1 tbsp cream, beaten
- 1/2 cup bread crumbs
- 1 tbsp Hot Under The Kilt Acadian Cajun seasoning
Instructions
- begin by combining the dressing ingredients together, mix well and refrigerate until needed.
- Place the salad ingredients into a bowl, toss with the dressing and refrigerate until needed.
- Place the canola into a sauté pan and heat to 350
- Combine the flour and the Hot Under The Kilt Acadian Cajun seasoning.
- Place the chicken tenders into the flour, shake off the excess, dip into the egg mixture and then into the bread crumbs.
- Place the tenders into the hot oil and shallow fry until golden brown and an internal temperature of 165-168 is reached.
- Place the salad onto a platter, cut up the tenders and place on top.
- Category: salads, Chicken, recipes
Tried the apple and fennel salad. Just a bit too tart with that amt of lemon and lime juice.