Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsbuttermilk, divided1 ¼teaspoonsgarlic powder, divided1 ¼teaspoonsground pepper, divided¾teaspoonsalt, divided1poundchicken tenders, halved crosswise⅓cupmayonnaise3tablespoonschopped fresh chives and/or dill¾cupwhole-wheat panko breadcrumbs⅓cupfine cornmeal¼cuppeanut oil2headsbutter lettuce2medium tomatoes, each cut into 8 wedges1 ½cupsfresh corn kernels (from 2 large ears)
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsbuttermilk, divided
1 ¼teaspoonsgarlic powder, divided
1 ¼teaspoonsground pepper, divided
¾teaspoonsalt, divided
1poundchicken tenders, halved crosswise
⅓cupmayonnaise
3tablespoonschopped fresh chives and/or dill
¾cupwhole-wheat panko breadcrumbs
⅓cupfine cornmeal
¼cuppeanut oil
2headsbutter lettuce
2medium tomatoes, each cut into 8 wedges
1 ½cupsfresh corn kernels (from 2 large ears)
DirectionsCombine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and 1/2 teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes.Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining 1/2 cup buttermilk and 1/4 teaspoon each garlic powder, pepper and salt. Set aside.Combine breadcrumbs and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.)Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes more.Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.Originally appeared: EatingWell Magazine, July/August 2017
Directions
Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and 1/2 teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes.Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining 1/2 cup buttermilk and 1/4 teaspoon each garlic powder, pepper and salt. Set aside.Combine breadcrumbs and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.)Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes more.Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.
Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and 1/2 teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes.
Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining 1/2 cup buttermilk and 1/4 teaspoon each garlic powder, pepper and salt. Set aside.
Combine breadcrumbs and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.)
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes more.
Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.
Originally appeared: EatingWell Magazine, July/August 2017
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Nutrition Facts(per serving)536Calories32gFat34gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
