Baked Chicken Tenders with Waldorf Salad

Baked Chicken Tenders - Crunch into these oven baked chicken tenders with panko and parmesan crust, served with a crisp Waldorf salad for a yummy dinner.

Baked Chicken Tenders with Waldorf Salad

Crunch into these oven baked chicken tenders with panko and parmesan crust, served with a crisp Waldorf salad for a yummy dinner.

5 from 2 votes

Print Pin

Course: Main Course

Cuisine: American

Keyword: Apple, Baked Chicken Tenders, Baked Chicken Tenders Healthy, Crisp Salad, Oven Baked Chicken Tenders, Panko, Parmesan Chicken Tenders, Salad, Waldorf Salad

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Saucepan
Stovetop

Ingredients

1 cup panko breadcrumbs
1 teaspoon olive oil
40 g parmesan cheese
2 eggs
½ teaspoon garlic powder
½ teaspoon Dijon mustard 1.5 teaspoon total for the recipe
500 g chicken tenderloins
1 apple
4 radish
200 g sugar snap peas
1 bunch asparagus
1 cup frozen baby peas
½ cup walnuts whole
½ cup Greek yoghurt
1 lemon
1 teaspoon miso paste
1 teaspoon Dijon mustard 1.5 teaspoon total for the recipe
1 teaspoon maple syrup
120 g baby rocket and spinach mix
Salt and pepper

Instructions

Turn your oven on to 200 C. Add panko breadcrumbs to a baking tray, spray with olive oil, and place in the oven for 3 minutes to brown while the oven is warming up. Set aside once done.
1 cup panko breadcrumbs, 1 teaspoon olive oil
Finely grate parmesan cheese into a bowl, then whisk egg, garlic powder, Dijon mustard, salt and pepper.
40 g parmesan cheese, 2 eggs, ½ teaspoon garlic powder, ½ teaspoon Dijon mustard, Salt and pepper
Once breadcrumbs are golden, add to a plate. Spray the baking tray to prepare it for the chicken.
Using just one hand (keep the other clean), dip your chicken tenderloins in parmesan egg mixture then coat in the panko breadcrumb mix. Place on the tray, and in the oven for 15 minutes, or 20 if you have large pieces of chicken.
500 g chicken tenderloins
Place a large saucepan of water on to boil.
Slice apple into very thin slices. Slice radish into thin rounds. Trim sugar snap peas. Trim wooded ends from asparagus. Measure out baby peas.
TIP: You can squeeze a bit of lemon juice over the apple to stop it going brown.
1 apple, 4 radish, 200 g sugar snap peas, 1 bunch asparagus, 1 cup frozen baby peas
Place sugar snap peas, asparagus and baby peas in boiling water and cook for a minute or two, then drain. When 5 mins are remaining for the chicken, place walnuts on another baking tray (or on the side of the chicken tray) and place them in the oven to toast them.
200 g sugar snap peas, 1 bunch asparagus, 1 cup frozen baby peas, ½ cup walnuts
Mix Greek yoghurt, lemon juice (about 2 tablespoons), miso paste, Dijon mustard and maple syrup to create a sauce.
½ cup Greek yoghurt, 1 lemon, 1 teaspoon miso paste, 1 teaspoon maple syrup, 1 teaspoon Dijon mustard
Serve kids asparagus, peas and apple with chicken tenders and sauce on the side.
To serve adults, on a large serving dish layer out rocket and spinach, asparagus, sugar snap peas, peas, apple, and radishes. Add walnuts. Serve with chicken tenders and drizzle over dressing.
1 apple, 120 g baby rocket and spinach mix, 4 radish

Video

Nutrition