Oven Fried Chicken Tenders With Chopped Salad And V

Name: Oven Fried Chicken Tenders With Chopped Salad And Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Oven Fried Chicken Tenders; 1 1/2 lbs chicken tenders; 1/2 cup white vinegar; 8 cups water; 1 cup good quality mayonnaise (you can use low fat); 4 garlic cloves, smashed in a mortar and pestle (or finely chopped); 3 tablespoons goya light adobo seasoning; fresh ground black pepper; 4 cups Italian style breadcrumbs; 2 limes, juice of; 1 tablespoon Worcestershire sauce; cooking spray; 2 tablespoons olive oil; For the Chopped Salad; 1 head romaine lettuce, chopped (remove core, slice in strips lengthwise, then slice across); 4 plum tomatoes, diced; 2 cucumbers, diced; 1 (6 ounce) can black olives (pitted); 1/2 cup crumbled blue cheese; For the Vinaigrette; 1 cup canola oil; 4 garlic cloves, smashed in mortar and pestle (or finely chopped); 2 teaspoons sugar; 1/4 cup white wine vinegar; salt & fresh ground pepper (lots of pepper); 1 teaspoon oregano; 1 teaspoon dry mustard; 2 tablespoons water

Servings: persons

For the Oven Fried Chicken Tenders
1 1/2 lbs chicken tenders
1/2 cup white vinegar
8 cups water
1 cup good quality mayonnaise (you can use low fat)
4 garlic cloves, smashed in a mortar and pestle (or finely chopped)
3 tablespoons goya light adobo seasoning
fresh ground black pepper
4 cups Italian style breadcrumbs
2 limes, juice of
1 tablespoon Worcestershire sauce
cooking spray
2 tablespoons olive oil
For the Chopped Salad
1 head romaine lettuce, chopped (remove core, slice in strips lengthwise, then slice across)
4 plum tomatoes, diced
2 cucumbers, diced
1 (6 ounce) can black olives (pitted)
1/2 cup crumbled blue cheese
For the Vinaigrette
1 cup canola oil
4 garlic cloves, smashed in mortar and pestle (or finely chopped)
2 teaspoons sugar
1/4 cup white wine vinegar
salt & fresh ground pepper (lots of pepper)
1 teaspoon oregano
1 teaspoon dry mustard
2 tablespoons water

1
Make Vinaigrette:
2
Combine all ingredients in bowl. Wisk well to combine. Refrigerate for at least 1/2 hour to allow flavors to combine.
3
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.
4
Soak Chicken in Water and white vinegar for 10 minutes. Rinse well and pat dry. Transfer chicken to ziploc bag or large bowl.
5
In a bowl, mix mayo, garlic, 2 tbs. light adobo, black pepper to taste, lime juice and worcestershire sauce. Mix to combine.
6
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.
7
In ziploc bag or large bowl combine bread crumbs, 1 tbs. light adobo, and black pepper to taste. Mix well.
8
Coat the chicken in the bread crumb mixture.
9
Preheat oven to 425.
10
Grease a baking sheet with cooking spray, place chicken on baking sheet. Drizzle chicken with olive oil.
11
Bake for 15 to 17 minutes. Flipping once halfway through cooking time.
12
I like to Serve the Chicken Tenders on top of the Chopped Salad.
13
Enjoy!

2091

kcal

Calories

129

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: For the Oven Fried Chicken Tenders, 1 1/2 lbs chicken tenders, 1/2 cup white vinegar, 8 cups water, and more.

Yes, Oven Fried Chicken Tenders With Chopped Salad And Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Oven Fried Chicken Tenders With Chopped Salad And Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions