Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Crispy Chicken Tenders

with Honey Mustard & Tomato-Cucumber Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 585 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chicken tenders have long been an all-American meal. In this recipe, we’re making them from scratch—cutting chicken cutlets into strips, coating them with seasonings and breadcrumbs and lightly frying them to create perfectly crispy crusts. And what chicken tenders would be complete without a dipping sauce? Here, we’re taking honey-mustard sauce back to its roots and making it with just two ingredients: honey and mustard. Here’s to a family favorite done simply and well.

fresh
ingredients
Crispy Chicken Tenders with Honey Mustard & Tomato-Cucumber Salad
Title
  • 4 Boneless, Skinless Chicken Cutlets
  • 1¼ cups Panko Breadcrumbs
  • ½ cup Plain Greek Yogurt
  • 1 Cucumber
  • 1 head Red Leaf Lettuce
  • 1 Lemon
  • 1 Tomato
  • 3 Tbsps Dijon Mustard
  • 2 Tbsps Honey
  • ¼ cup Chicken Tender Spice Blend (All-Purpose Flour, Italian Seasoning, Garlic Powder & Smoked Sweet Paprika)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the root end of the lettuce. Roughly chop the lettuce leaves; place in a large bowl. Core and medium dice the tomato. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a small bowl, whisk together the honey and mustard.

Prepare the chicken & make the yogurt mixture:
2 Prepare the chicken & make the yogurt mixture:

Pat the chicken cutlets dry with paper towels. Cut each cutlet lengthwise into about four 1-inch-wide strips; season with salt and pepper. Set aside. Thoroughly wash your hands, knife and cutting board after handling the chicken. In a large bowl, whisk together half the yogurt and ¼ cup of water; season with salt and pepper to taste.

Bread the chicken:
3 Bread the chicken:

Place the spice blend and breadcrumbs in 2 separate large bowls; season each with salt and pepper. Working 1 strip at a time, thoroughly coat the seasoned chicken with the spice blend (shaking off any excess), then the yogurt mixture (letting the excess drip off), then the breadcrumbs (pressing to adhere). Place the breaded chicken on a sheet pan or plate.

Cook the chicken:
4 Cook the chicken:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in batches, add the breaded chicken. Cook 3 to 5 minutes per side, or until the breadcrumbs are browned and crispy and the chicken is cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the salad dressing:
5 Make the salad dressing:

While the chicken cooks, in a small bowl, combine the remaining yogurt and the juice of all 4 lemon wedges; season with salt and pepper to taste. Add a drizzle of olive oil and whisk until well combined.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, to the bowl of lettuce, add the tomato and cucumber; season with salt and pepper. Add as much of the salad dressing as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Divide the cooked chicken and salad between 4 plates. Serve with the honey mustard on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the root end of the lettuce. Roughly chop the lettuce leaves; place in a large bowl. Core and medium dice the tomato. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a small bowl, whisk together the honey and mustard.

2 Prepare the chicken & make the yogurt mixture:

Pat the chicken cutlets dry with paper towels. Cut each cutlet lengthwise into about four 1-inch-wide strips; season with salt and pepper. Set aside. Thoroughly wash your hands, knife and cutting board after handling the chicken. In a large bowl, whisk together half the yogurt and ¼ cup of water; season with salt and pepper to taste.

Prepare the chicken & make the yogurt mixture:
Bread the chicken:
3 Bread the chicken:

Place the spice blend and breadcrumbs in 2 separate large bowls; season each with salt and pepper. Working 1 strip at a time, thoroughly coat the seasoned chicken with the spice blend (shaking off any excess), then the yogurt mixture (letting the excess drip off), then the breadcrumbs (pressing to adhere). Place the breaded chicken on a sheet pan or plate.

4 Cook the chicken:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in batches, add the breaded chicken. Cook 3 to 5 minutes per side, or until the breadcrumbs are browned and crispy and the chicken is cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the salad dressing:
5 Make the salad dressing:

While the chicken cooks, in a small bowl, combine the remaining yogurt and the juice of all 4 lemon wedges; season with salt and pepper to taste. Add a drizzle of olive oil and whisk until well combined.

6 Make the salad & serve your dish:

Just before serving, to the bowl of lettuce, add the tomato and cucumber; season with salt and pepper. Add as much of the salad dressing as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Divide the cooked chicken and salad between 4 plates. Serve with the honey mustard on the side. Enjoy!

Make the salad & serve your dish: