Chicken Tender Salad

Another delicious salad out of JJ’s kitchen. I soaked the tenders in buttermilk for about 2 days, but you can get away with a few hours.

Ingredients: 6 chicken tenders, 2 cups buttermilk, flour, olive oil, 1 bag of salad mix, tomatoes, avocado, 1/2 lemon, 1tbs. red wine vinegar.

  1. heat 1 cup of olive oil in a skillet over medium high heat.
  2. pour about 2 cups of flour on a plate and season with salt & pepper. dredge marinated tenders through flour.
  3. place tenders in hot oil. fry for about 3-5 min each side, until golden brown.
  4. drain on a rack. don’t over crowd skillet. cook in batches if needed.
  5. in a bowl mix 3 tbs. of olive oil, 2 tbs. of lemon juice and a splash of red wine vinegar. whisk together until creamy looking. add 1 avocado sliced up, and sliced tomatoes to bowl. season with salt & pepper.  lay greens on top of that then toss everything together.

Serve greens on a plate and lay sliced pieces of chicken tenders on top.

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