Quinoa Crusted Chicken Tenders with Wholegrain Salad

Serves 4

Time 45 minutes

Ingredients

Chicken Tenders

2 chicken breasts, cut into tenders

2 cups plain flour

4 eggs, lightly whisked

2 cups tri-colour quinoa

4 cups canola or sunflower oil

Dipping sauce

2 tbsp hot honey

2 tbsp pickled jalapeños, finely chopped

1 cup kewpie mayonnaise

Salad

2 cups cooked quinoa

¼ cup pickled jalapeños, chopped

½ cup corn kernels

1 small red capsicum, diced

1 cup coriander

100g feta, crumbled

Salad Dressing

¼ cup olive oil

Juice of 1 lemon

Salt and pepper

2 tbsp hot honey

2 tbsp Dijon mustard

Method

Place flour, eggs, and quinoa into three separate bowls. Working one piece at a time, coat each chicken tender in flour, then dip into the egg, and finally into the quinoa, pressing until well coated. Arrange the coated tenders on a tray and repeat with the remaining chicken. Refrigerate for at least 15 minutes before frying. This helps the coating to stick.

Heat oil in a large frying pan over medium heat for shallow frying. Once hot, cook the tenders in batches so the pan isn’t overcrowded. Fry for 5–6 minutes, turning occasionally, until golden and cooked through. Drain on paper towel or a wire rack.

For the salad, mix the dressing ingredients together until combined. Place the salad ingredients in a large bowl, add the dressing, and toss gently.

For the dipping sauce, combine all ingredients in a small bowl. Serve the hot tenders on a platter with the salad on the side and dipping sauce for dunking.