Oven Fried Chicken Tenders With Chopped Salad and Vinaigrette

READY IN: 37mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make Vinaigrette:
  • Combine all ingredients in bowl. Wisk well to combine. Refrigerate for at least 1/2 hour to allow flavors to combine.
  • Wash Romaine lettuce, tomatoes and cucumbers. Spin a couple of times in salad spinner. Transfer to a Salad bowl. Top with pitted olives and blue cheese. Toss to combine. Add Vinaigrette and toss right before serving.
  • Soak Chicken in Water and white vinegar for 10 minutes. Rinse well and pat dry. Transfer chicken to ziploc bag or large bowl.
  • In a bowl, mix mayo, garlic, 2 tbs. light adobo, black pepper to taste, lime juice and worcestershire sauce. Mix to combine.
  • Add mayo mix to chicken, coat well. Let marinade for at least 1/2 hour to 1 hour on the counter. If longer, refrigerate then bring to room temperature before cooking.
  • In ziploc bag or large bowl combine bread crumbs, 1 tbs. light adobo, and black pepper to taste. Mix well.
  • Coat the chicken in the bread crumb mixture.
  • Preheat oven to 425.
  • Grease a baking sheet with cooking spray, place chicken on baking sheet. Drizzle chicken with olive oil.
  • Bake for 15 to 17 minutes. Flipping once halfway through cooking time.
  • I like to Serve the Chicken Tenders on top of the Chopped Salad.
  • Enjoy!
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