Thursday, March 1, 2012
Tuscany Salad & Parmesan Chicken Tenders
This is my favorite salad. Something about these very different flavors all work well together. The chicken has a sharp cheese flavor, and makes the oranges taste even sweeter. This crunchy chicken salad is really delicious. Serves 2
1/2 lb boneless skinless chicken tenders
1/4 cup Dijon mustard
2 cups shredded Parmesan cheese
2 romaine hearts
1 navel oranges
1/4 cup Caesar dressing (recipe follows)
1/4 cup sunflower seeds
Put Dijon mustard and Parmesan cheese on two separate plates for "breading" chicken. Use most of the Parmesan for this step - but reserve a small amount for topping the salad. First coat the tenders in a thin layer of the mustard. Then press the tender into the Parmesan cheese to coat the chicken. In a non-stick skillet cook the tenders on medium high heat, use a small amount of olive oil if necessary. Do not turn or move them until the first side is cooked and golden. Repeat with all the chicken. Be sure the tenders are completely cooked through.
** It is very important to use a non-stick pan for this chicken recipe. The cheese mixture will stick terribly to a stainless steel pan.**
Separate and wash all of the romaine leaves and chop for the salad. In a large mixing bowl add the lettuce and the dressing. Using two forks toss the salad thoroughly to coat all of the leaves. Next prepare the oranges by using a knife to cut away all of the outer rind, then cut into segments. Plate the salad surrounded by the oranges and top with the Parmesan chicken, extra cheese, and the sunflower seeds. Enjoy!
Going gluten-free means it is nearly impossible for you to enjoy chicken tender when eating out. If you are a kid this can be devastating. If the kid in your life (or someone young at heart) is craving chicken tenders then these Parmesan crusted chicken tenders really fit the bill. You can enjoy the chicken recipe above as is with your favorite gluten-free dipping sauce.