Crispy Cornmeal Chicken Salad
Recipe Type: Main
Serves: about 4 servings
  • ¼ cup flour
  • 1 egg
  • ⅓ cup cornmeal
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 /4 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lb chicken tenders
  • Juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • 1½ teaspoon grainy mustard
  • 1 teaspoon honey
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  1. Preheat the oven to 425 degrees. Spray a baking sheet with oil.
  2. Prepare three shallow bowls for breading the chicken. Place the flour in the first. Scrambled the egg with 2 tablespoons water in the second. Mix the cornmeal with paprika, onion powder, garlic powder, salt and pepper in the third.
  3. Dip each piece of chicken into the flour, then the egg, and then the cornmeal mixture. Place on the baking sheet. Spray the chicken with oil then bake for 15-17 minutes until the chicken is cooked through and crispy.
  4. Meanwhile, make the dressing. Whisk all dressing ingredients together and season with salt and black pepper to taste.
  5. In a large bowl, mix together remaining salad ingredients. Drizzle with dressing. Divide between four plates, top with sliced chicken and serve.
Recipe by Honest Cooking by Mercato Fabbrica at