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