Aioli Chicken Tenders with Root Vegetable Slaw
From justbare 14 years agoIngredients
- 1/3 cup olive oil shopping list
- 2 tablespoons lemon juice shopping list
- 1 teaspoon Dijon mustard shopping list
- 1 teaspoon honey shopping list
- 1/2 teaspoon coarse salt shopping list
- 1/4 teaspoon cracked pepper shopping list
- 2 cloves garlic, minced shopping list
How to make it
- In medium bowl, whisk together the marinade/dressing ingredients. Reserve half of mixture for dressing. Use remaining mixture for marinade. Place chicken tenders and marinade in a shallow dish or plastic zip-seal bag; marinate in refrigerator for 1 to 2 hours.
- Prepare grill. Remove chicken tenders from marinade container; discard any leftover marinade. Grill over medium hot coals for 4 to 5 minutes per side. Tenders can also be sautéed in a large skillet over medium high heat for 4 to 5 minutes per side, or until browned. In either case, chicken should be fork tender with no hint of pink in the meat.
- Whisk egg yolk into remaining marinade/dressing.
- In large bowl, toss all salad ingredients except the chicken tenders with the marinade/dressing. Top with chicken tenders.
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