‘Everything Bagel’ Chicken Tenders Salad
I have discovered ‘everything bagel’ seasoning and, as a result, now nothing is safe. There is not any dish I have not made just a wee bit better with this stuff, including a weeknight chicken dinner favorite ‘Everything Bagel’ Chicken Tenders Salad…
‘Everything Bagel’ Chicken Tenders Salad has changed the dinner game in this house. The excursions to Costco have been fewer, as we continue to self-quarantine. South Carolina is a state on the rise as far as Covid cases are concerned, and Charleston County is now a hot spot. To say that we are discouraged would be a guttural understatement. However, we also know that to stay tucked in for a bit longer is necessary, not just for ourselves, but for others. My grandparents were part of the Greatest Generation. During World War II, EVERYBODY did their part, did what was expected of them, and did what was asked of them not for fame or recognition, but because it was the “right thing to do.” That was in 1939 and would come to last seven excruciating years...
A far cry from going off to war, I see my part in both wearing a mask and self-quarantining during Covid in 2020 a ridiculously small sacrifice to make for the health of our Nation and ultimately, nations globally. So yes; back to my point about chicken and Costco. I load up. I mean to say, I LOAD UP so I do not need to continuously run back again. There are three freezers in the house, so big orders for the basics are doable. I find their chicken breasts to be a big advantage for easy dinners. As a result, and now that I have discovered everything bagel seasoning, those chicken breasts just received a huge makeover…
Because YES, this chicken is really THAT GOOD.
I begin with chicken breasts that I cut into plump strips, some long and others short for instance. I am ultimately looking to achieve ultra moist, two-bite tenders that are amazing and convenient just as they are. Have kids at home? These are superior to ANYTHING pre-made and/or pre-frozen that you will find at your grocer. Cut them smaller and make nuggets and serve with my 5 Ingredient Honey Mustamaise, my tangy New England Pub Sauce, my Sweet, Sticky, Spicy Bourbon Glaze, or every kids old standby, ketchup. Pound the breasts thin into cutlets and swap out for the cutlets in my Chicken Milanese. Seriously, because this seasoning just makes chicken breasts easy. What is that you are asking? What exactly is everything bagel seasoning?? Poppy seeds, toasted sesame seeds, dried/dehydrated garlic, dried/dehydrated onion, and some coarse salt. That’s it.
In this recipe, I am using Everything Bagel Chicken Tenders in a simple garden salad we have been eating a whole lot of lately, sometimes twice each week. Fresh chunked garden tomato, crumbled blue cheese, and honey roasted sliced almonds are all I use. I toss and coat the greens LIGHTLY with dressing before plating up a platter with everything on top. Pass the salad tongs with the platter and everybody takes exactly what they want. I include fresh chunks of whole wheat baguette and sweet cream butter on the table for serving, and a bright, well chilled Rosé wine. Summer supper folks. Summer supper…
‘Everything Bagel’ Chicken Tenders Salad
Ingredients for 'Everything Bagel' Chicken Tenders Salad
- 2 tablespoons all purpose flour
- 1 large egg, beaten
- 1/2 cup Panko breadcrumbs
- 1 tablespoon Everything Bagel Seasoning
- 2 chicken breasts, rinsed and patted dry, about 1 lb
- 1/4 cup canola oil
- 2 tablespoons quality olive oil
- 1 tablespoon quality white wine vinegar
- 1 teaspoon quality Dijon mustard
- 1 teaspoon honey
- freshly cracked ground pepper to taste
- 5 ounces baby kale, chervil, arugula or mixed Mesclun greens
- 1/2 cup crumbled Bleu cheese
- 1/2 cup honey roasted sliced almonds
- 1 large, ripe garden tomato rough cut into large chunks
Prepare the Chicken
- Place flour in a large plastic zipper baggie. In a shallow bowl, beat the egg. Toss together breadcrumbs and the tablespoon of everything bagel seasoning in a second large plastic zipper baggie.
- Using a sharp kitchen knife, cut the chicken breasts into plum strips, about 3 to 4 from each breast. Next, cut 2 or 3 of those plump strips in half. You want to have an array of lengths.
- Using tongs, move the chicken tenders to the baggie with the flour. Zipper shut and shake well. Use the tongs to move remove the tenders to the bowl with the egg, and stir and toss coating the tenders well.
- Remove the tenders to the baggie with the Panko and seasoning mix. Zipper shut and shake well, being sure to coat the tenders completely.
- In a large cast iron skillet, heat the canola oil over medium-high heat. Add the chicken tenders and cook, turning once, until golden brown and an instant-read thermometer registers 165° F, about 7 minutes total, adjusting the heat as needed to prevent burning.
- Whisk olive oil, vinegar, mustard, honey and pepper in a large bowl. Add about half of the dressing to the greens in a large bowl and toss to coat.
- Platter the lightly dressed greens along with the tomato, blue cheese crumbles, and honied sliced almonds. Top with the chicken tenders and drizzle the remaining dressing over all.
- Serve with crusty baguette and sweet cream butter. Pair with a well chilled bright Rosé wine or an English Brown Ale with some roast malt bitterness to it.