Crispy Chicken Tenders with Honey Mustard and Avocado Bacon Salad

I adapted this from a Half-Baked Harvest recipe, replacing pretzels with potato chips. Look for those half-finished bags in the pantry with pretzel or potato chip crumbs in the bottom of the bag that no one wants to finish!

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Recipe by Catherine Pla, adapted from Half-Baked Harvest

Serves 4

Crispy Chicken Tenders with Honey Mustard and Avocado Bacon Salad

  • 1 lb boneless chicken tenders

  • 1 c all-purpose flour

  • Kosher salt and black pepper

  • 1 t chili powder

  • 1⁄2 t garlic powder

  • 1⁄2 smoked paprika

  • 1⁄4 t cayenne

  • 2 eggs

  • 1 c finely crushed potato chips, or pretzels, or a mix of both

  • Olive oil, for brushing

  • 6 c mixed salad greens

  • 1 c cherry tomatoes, halved

  • 1⁄2 c shaved parmesan

  • 1-2 avocados, diced

  • 4 slices cooked bacon, crumbled

Honey Mustard Dressing

  • 1⁄4 c extra virgin olive oil

  • 1⁄4 c honey

  • Juice of one lemon

  • 3 T Dijon mustard

  • 2 T tahini

  • 2 T apple cider vinegar

  • 1⁄2 t cayenne, or more to taste

Preheat the oven to 425 degrees (use convection if you have it). Line a sheet pan with parchment paper.

Place flour in a shallow baking dish or pie pan. Add 1 teaspoon salt, 1⁄2 teaspoon black pepper, chili powder, garlic powder, smoked paprika, and cayenne to the flour and stir to distribute seasonings.

Break eggs into a second shallow dish and add 2 tablespoons of water. Beat with a fork until slightly frothy.

Place crushed potato chips and/or pretzels in a third shallow dish.

Dip each chicken tender into flour to coat; shake off excess. Next dip into egg mixture, shaking off excess egg, and finally coat with crushed potato chips. Place each tender on the prepared sheet pan (or set aside on a platter, separating cutlets with wax paper until you’re ready to cook. You can complete up to this step several hours in advance. Cover the breaded tenders with plastic and refrigerate). Drizzle tenders with oil, and bake for 15-20 minutes until cooked through (165 degrees on an instant read thermometer).

Make the salad by combining the greens, tomatoes, parmesan, avocados, and bacon on a platter or in a salad bowl.

Make the dressing by combining all ingredients in a small bowl and whisking until smooth. Add salt and pepper to taste.

Add chicken to salad, top with dressing, sprinkle with parsley and serve.

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