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apple and fennel citrus salad with crunchy chicken strips recipe

Apple and Fennel Citrus Salad with Crunchy Chicken Strips


  • Author: The Kilted Chef
  • 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

  1. begin by combining the dressing ingredients together, mix well and refrigerate until needed.
  2. Place the salad ingredients into a bowl, toss with the dressing and refrigerate until needed.
  3. Place the canola into a sauté pan and heat to 350
  4. Combine the flour and the Hot Under The Kilt Acadian Cajun seasoning.
  5. Place the chicken tenders into the flour, shake off the excess, dip into the egg mixture and then into the bread crumbs.
  6. Place the tenders into the hot oil and shallow fry until golden brown and an internal temperature of 165-168 is reached.
  7. Place the salad onto a platter, cut up the tenders and place on top.
  • Category: salads, Chicken, recipes