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Aioli Chicken Tenders with Root Vegetable Slaw Recipe

Ingredients

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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The Cook

justbare Asko, MN

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