Healthy Twist

When I used to work part-time at Garden Ridge, my partner in crime Cat and I would try to eat the healthiest thing on the Cafe Menu. With the selection of nachos, popcorn and pretzels - we would usually default to chicken tender salad. This would consist of fried chicken strips, iceberg lettuce and cheese. Real healthy, right?!?

So I have taken a mix of different recipes to come up with my version of chicken tender salad. Here goes...



Preheat oven to 500 degrees.

Line a cookie sheet with foil and brush the foil with some extra virgin olive oil.

Put 1 cup of buttermilk in a bowl and add chicken tenders. Let sit for at least 15 minutes.

In a shallow pan/dish, mix 1 1/4 cups of fresh Parmesan and 3/4 cup breadcrumbs. Add a tablespoon of ground flax seed and some salt and pepper.

(Benefits to flax seed - Flax seed is high in fiber, omega-3 fatty acids, and phytochemicals called lignans. Flax seed can help reduce total blood cholesterol and LDL ("bad") cholesterol levels — and, as a result, may help reduce the risk of heart disease. Flax seed oil also contains omega-3 fatty acids.)

Remove the chicken tenders from the buttermilk and roll them in the dry mixture - coating completely. Once all chicken tenders are on the baking sheet, drizzle with a little more extra virgin olive oil. Bake for about 12 minutes - they will turn golden brown.

For the salad - I like mixed field greens - much healthier than iceberg!!

Salad Dressing - 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard and a little salt. Whisk together.

Note - I HATE mustard. But with this recipe, you can't taste the mustard....

End result is this - Enjoy!!