AuthorHeather WallaceCategorysaladsDifficultyBeginnerCrispy chicken tenders breaded with cornflakes and baked then drizzled with hot honey. Tossed together with fresh greens, crumbled feta, cucumbers and herbs dressed with a creamy avocado ranch.
Does anyone else have a New Years resolution to eat healthier? I am a firm believer in "everything in moderation". So, along with my sweet treats I eat a lot of healthy foods, and I love a good salad. The trick is to make sure they aren't boring.
With a little inspiration from the Half Baked Harvest's blog with their <a href="https://www.halfbakedharvest.com/hot-honey-chicken/" target="blank">Baked Crunchy Hot Honey Chicken</a> , this salad is just in time to start the New Year off right! Since the chicken is baked with a cornflake crust you get that satisfaction of the crispy chicken without the guilt of frying, and they taste amazing!
What other resolutions do you have to start the year off right?
Preheat the oven to 425° F and line a baking sheet with parchment paper.
In a food processor combine 3 cups of cornflakes, 2 tablespoons of grated Parmesan cheese, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon of kosher salt.
Pulse until you form fine crumbs and pour into a shallow bowl.
In a separate bowl combine 1 beaten egg with 1 tablespoon of sriracha.
Dip the chicken into the egg mixture and then into the cornflakes mixture to coat.
Place on baking sheet and drizzle with olive oil.
Bake for 20-25 minutes.
In a small saucepan combine 1/2 cup of honey, 2 tablespoons of sriracha, 1 teaspoon cayenne pepper, 3/4 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon of onion powder. Whisk to combine and heat to warm up the mixture and set aside.
In a blender or small food processor combine 1/2 of an avocado, 2 tablespoons of plain Greek yogurt, 2 tablespoons of mayo, 1 tablespoon of lemon juice, 1 tablespoon fresh chopped cilantro, 1 tablespoon fresh dill chopped, 1 tablespoon chopped fresh chives, 1 garlic clove, and 3 tablespoons of buttermilk. Pulse until creamy and season with salt and pepper to taste.
If the dressing seems too thick add a little more buttermilk to thin it out.
In a medium sized bowl combine 2 small sliced salad cucumbers, 1/2 cup chopped fresh cilantro, 2 tablespoons of chopped fresh dill, 1/2 cup of crumbled feta, 1 diced avocado, 2 tablespoons of extra virgin olive oil, and 1 tablespoon of lemon juice and toss to combine. Set aside.
Drizzle the chicken with the hot honey and slice.
In a large serving bowl add 6 cups of mixed greens and top with 1 cup of sliced cherry tomatoes, 1/4 cup of thinly sliced red onion, and the feta cucumber mixture and the creamy avocado ranch.
Arrange chicken on top of salad with the dressing and enjoy!
Ingredients
Directions
Preheat the oven to 425° F and line a baking sheet with parchment paper.
In a food processor combine 3 cups of cornflakes, 2 tablespoons of grated Parmesan cheese, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon of kosher salt.
Pulse until you form fine crumbs and pour into a shallow bowl.
In a separate bowl combine 1 beaten egg with 1 tablespoon of sriracha.
Dip the chicken into the egg mixture and then into the cornflakes mixture to coat.
Place on baking sheet and drizzle with olive oil.
Bake for 20-25 minutes.
In a small saucepan combine 1/2 cup of honey, 2 tablespoons of sriracha, 1 teaspoon cayenne pepper, 3/4 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon of onion powder. Whisk to combine and heat to warm up the mixture and set aside.
In a blender or small food processor combine 1/2 of an avocado, 2 tablespoons of plain Greek yogurt, 2 tablespoons of mayo, 1 tablespoon of lemon juice, 1 tablespoon fresh chopped cilantro, 1 tablespoon fresh dill chopped, 1 tablespoon chopped fresh chives, 1 garlic clove, and 3 tablespoons of buttermilk. Pulse until creamy and season with salt and pepper to taste.
If the dressing seems too thick add a little more buttermilk to thin it out.
In a medium sized bowl combine 2 small sliced salad cucumbers, 1/2 cup chopped fresh cilantro, 2 tablespoons of chopped fresh dill, 1/2 cup of crumbled feta, 1 diced avocado, 2 tablespoons of extra virgin olive oil, and 1 tablespoon of lemon juice and toss to combine. Set aside.
Drizzle the chicken with the hot honey and slice.
In a large serving bowl add 6 cups of mixed greens and top with 1 cup of sliced cherry tomatoes, 1/4 cup of thinly sliced red onion, and the feta cucumber mixture and the creamy avocado ranch.
Arrange chicken on top of salad with the dressing and enjoy!