Go Back Email Link
+ servings
A close up of a plate of food with salad, with Chicken

'Everything Bagel' Chicken Tenders Salad

Jenny from Not Entirely Average
There is not any dish I have not made just a wee bit better with everything bagel seasoning, including a weeknight chicken dinner favorite, an 'Everything Bagel' Chicken Tenders Salad...
No ratings yet
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 527 kcal


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    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


    The Method

      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.


      Serving: 1servingsCalories: 527kcalCarbohydrates: 33gProtein: 22gFat: 34gSaturated Fat: 6gCholesterol: 90mgSodium: 598mgPotassium: 491mgFiber: 2gSugar: 21gVitamin A: 864IUVitamin C: 13mgCalcium: 149mgIron: 2mg
      Keyword chicken fingers, chicken nuggets, chicken tenders, low cal, low carb, salad, soy free