Lunch / Dinner
Chicken Tenders Salad with Egg Dressing
It doesn’t get much more down-home than fried chicken and biscuits. Serve these over salad with a creamy egg dressing.
The best thing about this meal — aside from how quickly it cooks — is its flexibility. Arrange the chicken over the bright, simple salad of tomatoes, cucumbers, and radishes topped with the egg dressing, and serve the biscuits on the side. Or, turn the chicken into finger food — serve the dressing separately and dip the chicken in it. You can even layer dressing, chicken, and vegetables on biscuits and turn the meal into sandwiches! However you eat it, one thing’s for sure about this meal — it’s finger-lickin’ good.
FOR THE CHICKEN, HEAT:
FOR THE DRESSING, WHISK:
Test Kitchen Tip
HARD COOKING EGGS
For perfect hard-cooked eggs, cover the eggs with 1–2 inches of water in a pot. Bring the water to a boil; remove from heat, cover, and let sit 12 minutes. Place eggs in cold water to cool.
For the chicken, heat ½-inch oil in a large heavy skillet to 350°. Whisk together flour, garlic powder, 1 tsp. salt, and 1 tsp. pepper in a bowl. Place beaten eggs in a second bowl. Season chicken with salt and pepper.
Dip chicken in eggs, then in flour mixture, tossing to coat thoroughly; repeat dipping in egg and in flour. Fry chicken in hot oil until golden-brown, 8–10 minutes; transfer to a paper-towel-lined baking sheet.
For the dressing, whisk together mayonnaise, sour cream, vinegar, parsley, horseradish, Dijon, and Tabasco; stir in 2 chopped eggs and season with salt and pepper.
To serve, divide greens, tomatoes, cucumber slices and radishes among four plates; top with chicken tenders and serve with dressing. Garnish servings with remaining chopped egg.
% Daily Value*
Total Fat 40g 61%
Saturated Fat 8g 40%
Cholesterol 331mg 110%
Sodium 763mg 31%
Carbs 32g 10%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.