Description
This Cornmeal Crusted Chicken Salad offers a delicious twist on classic chicken salad, featuring crunchy cornmeal-coated chicken tenders served on a bed of mixed greens, fresh berries, and creamy avocado.
Ingredients
Scale
- 1 lb chicken tenders
- 1/2 cup unsweetened yogurt of choice
- 2 tbsp milk of choice
- 1 tbsp honey
- 2 tsp thyme
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 1/4 cup Panko or homemade bread crumbs
- 3/4 cup cornmeal
- 1 tbsp olive oil + more for drizzling
- mixed greens
- fresh berries
- and avocado
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine yogurt, milk, honey, thyme, smoked paprika, garlic powder, and salt to create a marinade.
- Add the chicken tenders to the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes.
- In a separate bowl, mix together the Panko and cornmeal.
- Dredge each marinated chicken tender in the Panko-cornmeal mixture, pressing gently to adhere.
- Place the coated chicken tenders on the prepared baking sheet and drizzle with olive oil.
- Bake for 25-30 minutes or until the chicken is cooked through and golden brown.
- Serve the cornmeal crusted chicken over mixed greens, topped with fresh berries and slices of avocado.
Notes
For a dairy-free version, use a plant-based yogurt alternative. Adjust the spices according to your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad, Lunch, Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad with 1 chicken tender portion
- Calories: 475 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: Cornmeal Crusted Chicken Salad, chicken salad, healthy salad, baked chicken, cornmeal recipe